YOUR SOLIN GENERATED RECIPE
Whole Grain Egg White Omelet
Fluffy egg whites whisked with Greek yogurt and folded over sautéed spinach and tangy feta, served with a crisp slice of whole grain toast and creamy avocado.
INGREDIENTS
1.25 cup Egg whites
2 tbsp Greek yogurt
1 tsp Extra virgin olive oil
1 cup Fresh baby spinach
0.25 cup Sliced mushrooms
0.5 oz Feta cheese
1 slice Sprouted whole grain bread
0.25 whole Avocado
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
In a medium bowl, whisk together the egg whites and Greek yogurt until the mixture is smooth and slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat and sauté the mushrooms and baby spinach until the greens are wilted and tender.
Remove the vegetables from the pan and set them aside on a small plate.
Pour the egg white mixture into the same skillet, tilting the pan to ensure the eggs cover the bottom evenly.
Once the edges are set and the center is almost firm, sprinkle the sautéed vegetables and feta cheese over one half of the omelet.
Carefully fold the omelet in half and cook for another minute until the cheese is slightly softened.
Toast the sprouted grain bread and top it with the sliced avocado, then serve alongside the hot omelet seasoned with sea salt and black pepper.