YOUR SOLIN GENERATED RECIPE
Fluffy Egg White and Spinach Omelet
Fluffy egg whites whisked with creamy Greek yogurt and folded over sautéed spinach and savory feta cheese for a vibrant and protein-packed start to your day.
INGREDIENTS
1 cup liquid egg whites
0.5 cup non-fat Greek yogurt
2 cup fresh baby spinach
0.5 cup sliced mushrooms
1 oz crumbled feta cheese
1 tsp extra virgin olive oil
0.25 whole avocado
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the liquid egg whites, non-fat Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and frothy.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the sliced mushrooms and baby spinach to the skillet, sautéing for 2-3 minutes until the mushrooms are tender and the spinach has wilted.
Remove the sautéed vegetables from the pan and set them aside on a small plate.
Wipe the skillet clean if necessary, then pour the egg white mixture into the pan, tilting it to ensure the bottom is evenly coated.
Cover the skillet with a lid and cook for 3-4 minutes, or until the edges are firm and the center is mostly set.
Distribute the sautéed vegetables and crumbled feta cheese over one half of the omelet.
Carefully fold the other half of the omelet over the filling and cook for an additional 1 minute to allow the cheese to soften.
Slide the omelet onto a plate and serve immediately with a side of toasted sprouted grain bread and fresh avocado slices.