YOUR SOLIN GENERATED RECIPE
Egg White Omelet with Sautéed Spinach and Roasted Potatoes
Fluffy egg whites folded over tender sautéed spinach, served with a side of golden roasted potatoes seasoned with fragrant rosemary.
INGREDIENTS
1 cup Liquid Egg Whites
175 grams Red Potatoes, diced
2 cups Fresh Baby Spinach
2 teaspoons Avocado Oil
1/2 teaspoon Dried Rosemary
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced red potatoes with one teaspoon of avocado oil, dried rosemary, salt, and pepper.
Spread the potatoes in a single layer and roast for 20-25 minutes until the edges are golden and crisp.
While potatoes roast, heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove the spinach and set aside.
Wipe the skillet clean if needed, then pour in the liquid egg whites, cooking undisturbed until the edges begin to set.
Gently lift the edges with a spatula to let uncooked egg run underneath until the omelet is mostly firm.
Place the sautéed spinach on one half of the omelet, fold it over, and cook for another 30 seconds to heat through.
Slide the omelet onto a plate and serve immediately alongside the hot roasted potatoes.