YOUR SOLIN GENERATED RECIPE
Arugula and Goat Cheese Omelette
Fluffy eggs pan-seared with peppery arugula and creamy goat cheese for a bright, protein-packed breakfast that feels indulgent yet clean.
INGREDIENTS
3 large Eggs
0.75 cup Egg whites
1 oz Goat cheese
1 cup Arugula
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, sea salt, black pepper, and garlic powder until the mixture is uniform and airy.
Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat, ensuring the surface is evenly coated.
Pour the egg mixture into the skillet and let it cook undisturbed for 2 minutes until the edges begin to set.
Use a silicone spatula to gently lift the edges of the omelette, tilting the pan to let the liquid eggs flow to the outer edges.
Once the center is mostly set but still slightly moist, evenly distribute the fresh arugula and crumbled goat cheese over one half of the eggs.
Carefully fold the other half of the omelette over the filling and hold for 30 seconds to allow the cheese to soften and the arugula to wilt slightly.
Slide the omelette onto a warm plate and enjoy immediately while the center is creamy and hot.