YOUR SOLIN GENERATED RECIPE
Classic Fluffy Cheese Omelette
Whisked eggs and whites pan-seared until airy, then folded over sharp cheddar and sautéed mushrooms for a silky, protein-packed finish.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
1.5 oz sharp cheddar cheese
0.5 cup cremini mushrooms
1 cup baby spinach
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk the whole eggs and egg whites together with sea salt and black pepper until the mixture is completely uniform and slightly frothy.
Heat a non-stick skillet over medium-high heat and add the ghee, swirling to coat the bottom of the pan.
Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until golden brown and tender.
Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Lower the heat to medium-low and pour the egg mixture into the same skillet, letting it sit for 30 seconds until the edges begin to set.
Use a silicone spatula to gently lift the edges, tilting the pan so the uncooked egg flows underneath, creating a light and airy texture.
Once the top is mostly set but still slightly moist, sprinkle the sharp cheddar cheese and the sautéed vegetables over one half of the omelette.
Carefully fold the omelette in half, cover with a lid for 30 seconds to melt the cheese, and slide onto a plate.
Garnish with fresh chopped chives and serve immediately while warm.