YOUR SOLIN GENERATED RECIPE
Egg White Omelette with Spinach and Feta
Pan-seared egg whites folded over sautéed spinach and tangy feta cheese, served with sprouted grain toast and creamy avocado.
INGREDIENTS
0.75 cup Liquid Egg Whites
1 ounce Feta Cheese
2 cups Baby Spinach
1 teaspoon Avocado Oil
1 slice Sprouted Grain Bread
0.25 medium Avocado
PREPARATION
Heat a non-stick skillet over medium heat and add half of the avocado oil.
Add the baby spinach to the skillet and sauté until just wilted, then remove the spinach and set it aside.
Wipe the skillet clean, add the remaining avocado oil, and pour in the liquid egg whites.
Cook the egg whites undisturbed until the edges begin to set, then gently lift the edges with a spatula to allow any uncooked egg to flow underneath.
Once the top is nearly set, spread the sautéed spinach and crumbled feta cheese over one half of the omelette.
Fold the omelette in half and cook for an additional 30 to 60 seconds until the cheese is slightly softened.
Toast the sprouted grain bread until golden and top it with the sliced avocado.
Slide the omelette onto a plate and serve immediately alongside the avocado toast.