YOUR SOLIN GENERATED RECIPE
Classic Fluffy Cheese Omelette
Pan-seared eggs and whites whisked until frothy, then folded over a center of melted sharp cheddar cheese for a velvety, high-protein breakfast.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
2 oz sharp cheddar cheese
1 tsp grass-fed butter
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Whisk 3 large eggs and 0.5 cup liquid egg whites with sea salt and black pepper in a bowl until the mixture is frothy and well-combined.
Melt 1 tsp grass-fed butter in a non-stick skillet over medium-low heat, ensuring the surface is completely coated.
Pour the egg mixture into the skillet and let it cook undisturbed for 30 seconds until the edges begin to firm up.
Use a spatula to gently lift the edges and tilt the pan, allowing the uncooked egg to flow underneath for even cooking.
Sprinkle 2 oz sharp cheddar cheese over one half of the omelette once the top is set but still slightly glistening.
Fold the omelette in half and cook for an additional minute until the cheese is fully melted and the exterior is lightly golden.
Slide the omelette onto a plate and garnish with 1 tbsp fresh chopped chives before serving warm.