YOUR SOLIN GENERATED RECIPE
Classic Three-Egg Omelette
Fluffy eggs whisked with silky egg whites and folded over savory smoked salmon and tangy feta for a protein-packed, melt-in-your-mouth breakfast.
INGREDIENTS
3 large Eggs
0.5 cup Liquid egg whites
2 oz Smoked salmon
1 oz Feta cheese
1 cup Baby spinach
0.25 cup Sliced mushrooms
1 tsp Extra virgin olive oil
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper until the mixture is uniform and frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they are golden brown and tender.
Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set them aside.
Wipe the skillet if necessary, then pour in the egg mixture, allowing it to sit for a few seconds until the edges begin to set.
Use a spatula to gently lift the edges, tilting the pan to let the uncooked egg flow underneath until the base is firm but the top is still slightly moist.
Layer the sautéed mushrooms, wilted spinach, smoked salmon, and crumbled feta cheese over one half of the eggs.
Carefully fold the other half of the omelette over the filling and slide it onto a plate to serve immediately.