Name: Egg White Spinach Feta Omelette with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Liquid Egg Whites; 1 oz Feta Cheese, crumbled; 1 cup Fresh Spinach; 1 cup Cherry Tomatoes; 2 tsp Extra Virgin Olive Oil; 1 tsp Dried Oregano

Egg White Spinach Feta Omelette with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Feta Omelette with Roasted Tomatoes

Fluffy egg whites folded over sautéed spinach and tangy feta, served with oven-roasted cherry tomatoes for a burst of caramelized sweetness.

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NUTRITION

Protein

24.8g

Fat

16.8g

Carbs

9.9g

SERVINGS

1 serving

INGREDIENTS

170g Liquid Egg Whites

1 oz Feta Cheese, crumbled

1 cup Fresh Spinach

1 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Place cherry tomatoes on a small baking sheet, drizzle with 1 teaspoon of olive oil and a pinch of oregano, then roast for 12-15 minutes until the skins begin to burst.
3
While tomatoes roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
4
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove and set aside.
5
Wipe the skillet clean if needed and pour in the liquid egg whites, cooking undisturbed for 2-3 minutes until the edges are set.
6
Carefully flip the egg white omelette or cover with a lid for 1 minute to cook the top through.
7
Place the sautéed spinach and crumbled feta on one half of the omelette, then fold the other half over the filling.
8
Slide the omelette onto a plate and serve immediately with the warm roasted tomatoes on the side.