YOUR SOLIN GENERATED RECIPE
Egg White Vegetable Omelet with Turkey Bacon
A light yet satisfying breakfast featuring a fluffy egg white omelet loaded with fresh vegetables and paired with crispy turkey bacon. This dish is cooked in a touch of olive oil to enhance the flavors while keeping it in line with your protein and calorie goals.
INGREDIENTS
6 egg whites (approx. 198g)
2 slices turkey bacon (approx. 28g)
2 cups raw spinach
1/2 medium tomato
1/4 portion red bell pepper
2 tsp olive oil
PREPARATION
Separate the egg whites from whole eggs or use a carton of egg whites and pour them into a bowl.
Chop the spinach, tomato, and red bell pepper into bite-sized pieces.
Heat 1 tsp of olive oil in a non-stick skillet over medium heat.
Sauté the vegetables until tender, about 3-4 minutes, then remove them from the pan and set aside.
In the same skillet, pour in the egg whites and let them cook gently. When the edges start to set, evenly distribute the sautéed vegetables over the eggs.
Fold the omelet carefully and cook for another minute until fully set.
In a separate pan, heat the remaining 1 tsp of olive oil and cook the turkey bacon until crispy, about 3-4 minutes per side.
Plate the omelet alongside the turkey bacon and serve warm.