YOUR SOLIN GENERATED RECIPE
Garden Omelet with Spinach and Feta
Fluffy eggs whisked with egg whites and folded over sautéed spinach and tangy feta, served with a refreshing, juicy grapefruit half.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup fresh spinach
0.5 cup grape tomatoes
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 whole grapefruit
PREPARATION
Slice the grapefruit in half and use a knife to loosen the segments for easy eating.
In a small bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the grape tomatoes and sauté for 2 minutes until they begin to soften, then add the spinach and cook until just wilted.
Pour the egg mixture into the skillet, covering the vegetables evenly.
Allow the eggs to set for 2-3 minutes, occasionally lifting the edges to let the uncooked egg flow underneath.
Sprinkle the crumbled feta cheese over one half of the omelet.
Carefully fold the omelet in half and cook for another minute until the cheese is slightly softened.
Slide the omelet onto a plate and serve immediately alongside the fresh grapefruit.