YOUR SOLIN GENERATED RECIPE
Fluffy Egg White and Spinach Omelet
Whisked egg whites and Greek yogurt pan-seared into a fluffy omelet stuffed with vibrant spinach and tangy feta cheese.
INGREDIENTS
1 cup egg whites
0.5 cup non-fat Greek yogurt
2 cups fresh baby spinach
1 oz crumbled feta cheese
0.25 whole avocado
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and frothy.
Heat the olive oil in a non-stick skillet over medium-low heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove the spinach and set aside.
Pour the egg white mixture into the skillet, letting it sit undisturbed for 2-3 minutes until the edges begin to set.
Gently lift the edges with a spatula to let the uncooked egg flow underneath until the top is nearly set.
Place the sautéed spinach and crumbled feta cheese on one half of the omelet.
Carefully fold the omelet in half and cook for another 1 minute until the cheese is slightly softened.
Slide the omelet onto a plate and garnish with sliced avocado before serving.