YOUR SOLIN GENERATED RECIPE
Garden Vegetable and Ham Omelette
Sautéed garden vegetables and lean ham folded into fluffy whisked eggs for a protein-packed breakfast that feels incredibly vibrant.
INGREDIENTS
3 large eggs
0.5 cup egg whites
3 oz diced lean ham
1 cup baby spinach
0.25 cup diced bell pepper
2 tbsp diced red onion
0.5 tbsp extra virgin olive oil
0.5 oz crumbled feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium non-stick skillet, heat the extra virgin olive oil over medium heat.
Add the diced red onion and bell pepper to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.
Stir in the diced lean ham and baby spinach, cooking for an additional minute just until the spinach is wilted and the ham is warmed through.
In a small mixing bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.
Pour the egg mixture into the skillet over the vegetables and ham, tilting the pan to ensure the eggs reach all edges.
Allow the eggs to cook undisturbed for about 2 minutes until the edges are set and the bottom is golden.
Sprinkle the crumbled feta cheese over one half of the omelette.
Carefully fold the omelette in half with a spatula and cook for 1 more minute until the cheese is softened and the center is fully cooked.