YOUR SOLIN GENERATED RECIPE
Egg White and Cheese Vegetable Omelette with Sautéed Greens
Pan-seared egg whites folded over steamed broccoli and tangy feta, served alongside spinach sautéed in olive oil for a savory, bright finish.
INGREDIENTS
0.9 cup Liquid Egg Whites
30 grams Crumbled Feta Cheese
0.5 cup Fresh Broccoli Florets
100 grams Fresh Baby Spinach
1.25 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat a small non-stick skillet over medium heat and lightly coat with a portion of the olive oil.
Add the chopped broccoli with a tablespoon of water, cover, and steam for two minutes until tender.
Remove broccoli and wipe the pan, then add the remaining olive oil.
Pour in the egg whites and cook undisturbed until the edges are firm and the center is nearly set.
Place the steamed broccoli and crumbled feta on one half of the omelette and fold it over.
In the same pan, toss the fresh spinach until just wilted and seasoned with a pinch of salt.
Slide the omelette onto a plate and serve immediately with the sautéed greens.