YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Roasted Turkey and Sautéed Mushrooms
A light and savory start to your day, featuring a delicate egg white omelet filled with fresh spinach, tender roasted turkey, and earthy sautéed mushrooms, all enhanced with a hint of crumbled feta and a drizzle of olive oil.
INGREDIENTS
4 egg whites (120g total)
2 oz roasted turkey breast
1 cup fresh spinach
1/2 cup sliced mushrooms
1 oz crumbled feta cheese
4 tsp olive oil
PREPARATION
Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.
Add the sliced mushrooms to the skillet and sauté until they start to soften, about 3-4 minutes.
Stir in the spinach and cook until just wilted, then transfer the mushrooms and spinach to a plate.
Wipe the skillet clean, add the remaining 2 teaspoons of olive oil, and heat over medium heat.
Pour in the egg whites and let them set for a minute, then layer evenly with thin slices of roasted turkey breast.
Cook until the edges of the omelet begin to lift and the bottom is lightly golden, about 2-3 minutes.
Fold the omelet in half and slide it onto a plate.
Top with the sautéed mushrooms and spinach mixture, and sprinkle crumbled feta over the top before serving.