YOUR SOLIN GENERATED RECIPE
Egg White Omelette with Spinach and Sourdough Toast
A fluffy egg white omelette folded over sautéed garlic spinach and tangy feta, served with two slices of golden toasted sourdough.
INGREDIENTS
0.9 cup Egg Whites
2 slices Sourdough Bread
2 cups Fresh Spinach
1 ounce Feta Cheese
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat and sauté the minced garlic for 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook until just wilted, then remove the spinach and garlic from the pan and set aside.
Wipe the skillet clean, add the remaining olive oil, and pour in the egg whites, cooking undisturbed until the edges begin to set.
Carefully lift the edges of the omelette to let the uncooked egg whites flow underneath.
Once the egg whites are nearly opaque, spread the sautéed spinach and crumbled feta over one half of the omelette.
Fold the omelette in half and cook for another minute until the cheese is slightly softened and the eggs are fully set.
Toast the sourdough bread slices until they are golden and crisp.
Serve the omelette immediately alongside the warm sourdough toast.