YOUR SOLIN GENERATED RECIPE
Fluffy Egg White and Spinach Omelet
Pan-seared egg whites whisked with creamy Greek yogurt and folded over sautéed spinach and mushrooms for a light yet satisfyingly fluffy breakfast.
INGREDIENTS
1.25 cup liquid egg whites
0.5 cup nonfat Greek yogurt
2 cup fresh spinach
0.5 cup sliced mushrooms
1 tbsp extra virgin olive oil
1 oz crumbled feta cheese
0.25 whole avocado
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Whisk egg whites, Greek yogurt, sea salt, black pepper, and garlic powder in a medium bowl until well combined and slightly frothy.
Heat a large non-stick skillet over medium heat with half of the olive oil.
Add mushrooms and spinach to the skillet, sautéing until the mushrooms are browned and spinach is wilted.
Remove the vegetables from the pan and set aside.
Wipe the skillet clean, add the remaining olive oil, and pour in the egg white mixture.
Cover the pan with a lid for 2 to 3 minutes to allow the omelet to steam and puff up.
Once the edges are set and the center is mostly firm, place the sautéed vegetables and feta cheese on one half of the omelet.
Fold the omelet over and slide it onto a plate, topping with sliced avocado before serving.