YOUR SOLIN GENERATED RECIPE
Fluffy Egg White and Spinach Omelet
Whisked egg whites and Greek yogurt are pan-seared into a fluffy omelet stuffed with earthy sautéed mushrooms, fresh spinach, and tangy feta cheese.
INGREDIENTS
1 cup egg whites
0.5 cup nonfat Greek yogurt
2 cups fresh baby spinach
1 cup cremini mushrooms
1 oz feta cheese
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp garlic powder
PREPARATION
In a medium bowl, whisk together the egg whites, Greek yogurt, garlic powder, sea salt, and black pepper until the mixture is smooth and slightly frothy.
Heat half of the olive oil in a non-stick skillet over medium heat and sauté the sliced mushrooms until they are golden brown and tender.
Add the baby spinach to the skillet and cook for 1 minute until just wilted, then remove the vegetables from the pan and set them aside.
Wipe the skillet clean, add the remaining olive oil, and pour in the egg white mixture, letting it cook undisturbed for 2-3 minutes until the edges are set.
Carefully lift the edges to let uncooked egg flow underneath, then top one half with the sautéed vegetables and crumbled feta cheese.
Fold the omelet in half, cover the pan for 1 minute to melt the cheese, and slide it onto a plate to serve immediately.