YOUR SOLIN GENERATED RECIPE
Egg White Omelet with Turkey Sausage and Spinach
A light yet satisfying breakfast featuring fluffy egg whites folded around savory turkey sausage and tender spinach, accented with the rich creaminess of fresh avocado and a hint of olive oil for a subtly indulgent start to your day.
INGREDIENTS
6 large egg whites (≈198g)
1 turkey sausage link (≈60g)
1 cup raw spinach (≈30g)
1 teaspoon extra virgin olive oil (≈4.5g)
1 quarter + 1/2 quarter avocado (≈75g total)
PREPARATION
Whisk the egg whites in a bowl until slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat.
Add the turkey sausage link to the skillet. Cook for 3-4 minutes on each side until lightly browned, then slice into rounds.
Add the spinach to the skillet and sauté briefly until wilted.
Pour in the egg whites and gently stir, allowing them to evenly cook and incorporate with the spinach and sausage.
Once the egg whites are mostly set, fold the omelet carefully and cook for an additional minute until fully set.
Plate the omelet and top with sliced avocado pieces. Serve immediately.