Fluffy Cloud Omelette

Ingredients

2 tbsp / 30 ml

butter

1/4 cup / 60 ml

finely diced red bell pepper

1/4 cup / 60 ml

chopped chanterelles mushrooms

2 tbsp / 30 ml

finely chopped onion

2

clove garlic, minced

2 tbsp / 30 ml

chopped sun-dried tomatoes (packed in oil, drained)

1/2 cup / 125 ml

chopped spinach

1/2 tsp / 2 ml

chili flakes

1/3 tsp / 1.5 ml

smoked paprika

1/3 cup / 80 ml

Naturegg Simply Egg Whites

1/4 cup / 60 ml

avocado chunks

1 tbsp / 15 ml

feta, crumbled

salt and pepper, to taste

Directions

1. Heat butter in a non-stick skillet over medium heat.

2. Add the diced red bell pepper, mushrooms, onion, and garlic. Sauté for 3-4 minutes until the vegetables soften and release moisture.

3. Stir in the sun-dried tomatoes and spinach (if using). Cook for 1-2 minutes until the spinach is wilted and any excess moisture evaporates.

4. Season with salt, pepper, chili flakes and smoked paprika. Spread the mixture evenly across the pan.

5. In a blender, add the egg whites with a pinch of salt until frothy and slightly thickened (about 1-2 minutes).

6. Reduce the heat to medium-low. Pour the frothy egg whites evenly over the sautéed vegetables in the skillet.

7. Sprinkle in the feta and avocado.

8. Cover the skillet with a lid and cook on low heat for 4-5 minutes. The egg whites will swell and puff up, forming a fluffy, cloud-like texture.