YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Sautéed Mushrooms and Feta
Fluffy egg whites folded over sautéed baby bella mushrooms and fresh spinach, finished with tangy crumbled feta and slices of creamy avocado.
INGREDIENTS
3/4 cup Egg Whites
0.75 ounce Feta Cheese
1 cup Baby Bella Mushrooms, sliced
1 cup Fresh Spinach
1/2 medium Avocado
1 tablespoon Extra Virgin Olive Oil
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the sliced baby bella mushrooms to the pan and sauté for 4-5 minutes until they are browned and tender.
Stir in the fresh spinach and cook just until it begins to wilt, then remove the vegetables from the pan and set them aside.
Wipe the skillet if necessary and pour in the egg whites, tilting the pan to ensure the bottom is evenly coated.
Cook the egg whites for 2-3 minutes until the edges are set and the center is mostly firm.
Place the sautéed mushrooms, spinach, and crumbled feta cheese onto one half of the omelette.
Carefully fold the other half of the egg whites over the filling and cook for another 30 seconds to warm the cheese.
Slide the omelette onto a plate and serve immediately with the sliced avocado on the side.