YOUR SOLIN GENERATED RECIPE
Crispy Egg White Omelet with Turkey and Spinach
Egg whites pan-seared until golden and folded over lean turkey and wilted spinach, topped with creamy avocado and a sprinkle of tangy feta.
INGREDIENTS
2/3 cup Liquid Egg Whites
1 oz Roasted Turkey Breast, chopped
1 cup Fresh Baby Spinach
1 tbsp Extra Virgin Olive Oil
1/2 medium Avocado, sliced
1 tbsp Feta Cheese, crumbled
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat until shimmering.
Add the chopped turkey breast and baby spinach to the skillet, sautéing for about 2 minutes until the spinach is fully wilted.
Remove the turkey and spinach from the pan and set aside in a small bowl.
Ensure the pan is still well-coated with the remaining oil, then pour in the liquid egg whites.
Tilt the pan to spread the egg whites evenly and cook undisturbed for 3 to 4 minutes until the edges are crisp and golden.
Once the center of the egg whites is set, place the sautéed turkey and spinach onto one half of the omelet.
Carefully fold the other half of the omelet over the filling and slide it onto a plate.
Top the omelet with sliced avocado and a sprinkle of crumbled feta cheese before serving.