YOUR SOLIN GENERATED RECIPE
Hearty Vegetarian Diner Omelet
Fluffy eggs and egg whites folded over sautéed mushrooms, spinach, and protein-rich black beans, finished with a sprinkle of tangy feta cheese.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.5 cup canned black beans
1 cup baby spinach
0.5 cup sliced mushrooms
2 tbsp diced red onion
0.5 oz crumbled feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Add the diced red onion and sliced mushrooms to the pan, sautéing for 3-4 minutes until the onions are translucent and mushrooms are browned.
Stir in the black beans and baby spinach, cooking just until the spinach is wilted and the beans are heated through.
Transfer the vegetable mixture to a small bowl and set aside.
In a separate mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.
Wipe the skillet clean if necessary and return to medium heat; pour in the egg mixture.
As the eggs begin to set, use a spatula to gently lift the edges, allowing the uncooked egg to flow underneath.
Once the top is mostly set but still slightly moist, spread the vegetable and bean mixture over one half of the omelet.
Sprinkle the crumbled feta cheese over the vegetables.
Carefully fold the other half of the omelet over the filling, cook for another 30 seconds to melt the cheese, and slide onto a plate to serve.