YOUR SOLIN GENERATED RECIPE
Spinach and Tomato Egg White Omelette
Pan-seared egg whites folded over sautéed spinach and juicy tomatoes, topped with tangy feta cheese for a vibrant and protein-packed meal.
INGREDIENTS
1.5 cup liquid egg whites
2 cup fresh baby spinach
0.5 cup cherry tomatoes
1 oz feta cheese
1 tbsp ghee
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
In a medium bowl, whisk the liquid egg whites with sea salt, black pepper, and dried oregano until the mixture is slightly frothy.
Heat a large non-stick skillet over medium heat and add the ghee, swirling the pan to ensure the surface is evenly coated.
Add the halved cherry tomatoes and baby spinach to the skillet, sautéing for approximately 2 minutes until the spinach is wilted and the tomatoes have softened.
Pour the whisked egg whites directly over the sautéed vegetables in the skillet.
Use a heat-resistant spatula to gently lift the edges of the omelette, allowing the liquid egg to flow underneath until the base is mostly set.
Sprinkle the crumbled feta cheese over one half of the omelette, then carefully fold the other half over the filling using the spatula.
Cook for an additional 60 seconds to allow the cheese to soften and the eggs to finish setting completely.
Slide the omelette onto a plate and serve immediately alongside a piece of toasted sprouted grain bread.