YOUR SOLIN GENERATED RECIPE
Cheddar Spinach Omelette with Sourdough Toast
Skillet-cooked eggs folded over sautéed spinach and sharp cheddar, served with a slice of toasted sourdough and finished with melty cheddar.
INGREDIENTS
2 Large Eggs
0.25 cup Egg Whites
1 ounce Sharp Cheddar Cheese
1 cup Fresh Spinach
1 slice Sourdough Bread
0.5 teaspoon Salted Butter
PREPARATION
Whisk the whole eggs and egg whites in a bowl until well combined.
Heat a non-stick skillet over medium heat and melt half of the butter.
Add the fresh spinach to the skillet and sauté until just wilted, then remove and set aside.
Wipe the pan clean, add the remaining butter, and pour in the egg mixture.
Let the eggs set slightly, then lift the edges to allow the uncooked egg to flow underneath.
Once the eggs are mostly set, sprinkle the shredded cheddar and sautéed spinach over one half.
Fold the omelette in half and cook for another minute until the cheese is melty.
Toast the sourdough bread until golden and serve immediately alongside the hot omelette.