YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Feta and Cherry Tomatoes
Pan-seared egg whites folded with fresh spinach and juicy cherry tomatoes, topped with creamy crumbled feta.
INGREDIENTS
0.6 cup Egg Whites
1 ounce Feta Cheese
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
1 tablespoon Avocado Oil
50 grams Avocado
PREPARATION
Whisk the egg whites in a small bowl until they are slightly frothy and aerated.
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the halved cherry tomatoes and spinach to the skillet, sautéing for 2 minutes until the spinach is wilted.
Pour the egg whites into the pan, tilting the skillet to ensure the whites cover the vegetables in an even layer.
Allow the eggs to cook undisturbed for 2-3 minutes until the edges are set and the bottom is lightly golden.
Sprinkle the crumbled feta cheese over one half of the omelette.
Carefully fold the other half of the omelette over the cheese and cook for an additional 30 seconds.
Slide the omelette onto a plate and serve immediately with the fresh avocado slices on the side.