YOUR SOLIN GENERATED RECIPE
Mushroom and Feta Egg White Omelette
Folded egg white omelette with earthy sautéed mushrooms and tangy feta cheese, served with a side of creamy Greek yogurt for a satisfying start.
INGREDIENTS
1 large egg
4 large egg whites
1 cup cremini mushrooms
1.5 oz feta cheese
1 tbsp extra virgin olive oil
1 cup baby spinach
0.5 cup non-fat Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Clean and slice the cremini mushrooms.
Heat 0.5 tbsp olive oil in a non-stick skillet over medium heat and sauté mushrooms until golden brown and tender.
Add baby spinach to the skillet and cook until just wilted, then remove vegetables and set aside.
In a bowl, whisk the whole egg and four egg whites with sea salt and black pepper until well combined.
Wipe the skillet, add the remaining 0.5 tbsp olive oil, and pour in the egg mixture.
Cook undisturbed for 2-3 minutes until the edges are set, then carefully lift the edges to let uncooked egg flow underneath.
Place the sautéed mushrooms, spinach, and crumbled feta cheese on one half of the omelette.
Fold the omelette over the filling and cook for another minute until the cheese is slightly softened.
Slide the omelette onto a plate, garnish with fresh chives, and serve with a side of Greek yogurt.