YOUR SOLIN GENERATED RECIPE
Fluffy Feta and Spinach Omelette
Whisked eggs and protein-rich whites are pan-seared until golden and folded over sautéed baby spinach and tangy crumbled feta for a creamy, savory bite.
INGREDIENTS
3 large eggs
0.5 cup egg whites
2 oz feta cheese
1 cup baby spinach
2 tbsp non-fat Greek yogurt
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
In a medium bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and slightly 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 it aside.
Wipe the skillet if needed, then pour in the egg mixture, tilting the pan to coat the bottom evenly.
Let the eggs cook undisturbed for 2-3 minutes until the edges are set and the bottom is lightly golden.
Sprinkle the sautéed spinach and crumbled feta cheese over one half of the omelette.
Carefully fold the other half over the filling and cook for another minute until the cheese is slightly softened.
Slide the omelette onto a plate and garnish with freshly chopped chives before serving.