YOUR SOLIN GENERATED RECIPE
Garden Vegetable Omelet with Feta
Fluffy eggs whisked with Greek yogurt are pan-seared with vibrant garden vegetables and finished with a sprinkle of tangy, salty feta cheese.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat plain Greek yogurt
1 oz feta cheese
1 cup baby spinach
0.5 cup cremini mushrooms
0.25 cup red bell pepper
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the sliced mushrooms and diced red bell pepper to the skillet, sautéing for 3-4 minutes until tender and lightly browned.
Toss in the baby spinach and cook for 1 minute until just wilted, then remove all vegetables from the pan and set them aside.
In a medium bowl, vigorously whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and slightly frothy.
Wipe the skillet clean if necessary and pour in the egg mixture, allowing it to sit for 30 seconds until the edges begin to set.
Using a spatula, gently lift the edges of the omelet to allow the uncooked egg to flow underneath.
Once the top is nearly set, spread the sautéed vegetables and crumbled feta cheese over one half of the omelet.
Fold the omelet in half over the filling, cook for an additional 60 seconds to melt the cheese, and slide onto a plate.
Garnish with freshly chopped chives and serve immediately.