YOUR SOLIN GENERATED RECIPE
Fluffy Three-Cheese Herb Omelette
Whisked eggs and whites pan-seared with a savory blend of cheddar, feta, and parmesan, creating a velvety texture infused with fresh garden herbs.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
1 oz sharp cheddar cheese
1 oz feta cheese
1 tbsp grated parmesan cheese
0.5 tbsp ghee
1 tbsp fresh chives
1 tbsp fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, vigorously whisk the whole eggs and liquid egg whites with sea salt and black pepper until the mixture is uniform and slightly frothy.
Finely mince the fresh chives and parsley, then set aside.
Heat a 10-inch non-stick skillet over medium-low heat and add the ghee, swirling to coat the entire surface.
Pour the egg mixture into the skillet and let it sit for 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the cooked edges toward the center, tilting the pan to allow the raw egg to flow into the empty spaces.
Once the top is mostly set but still slightly moist, sprinkle the sharp cheddar, feta, and parmesan evenly over one half of the omelette.
Top the cheese with the fresh chives and parsley.
Carefully fold the omelette in half over the filling and let it cook for another 30-60 seconds to melt the cheese.
Slide the omelette onto a plate and serve immediately while warm and fluffy.