YOUR SOLIN GENERATED RECIPE
Crispy Egg White Omelet with Turkey Sausage and Sautéed Spinach
Pan-seared egg whites folded over savory turkey sausage and wilted baby spinach, finished with a drizzle of avocado oil for a golden, crispy edge.
INGREDIENTS
3/4 cup Liquid Egg Whites
2.5 ounces Lean Turkey Sausage, crumbled
2 cups Fresh Baby Spinach
1 tablespoon Avocado Oil
1/4 medium Avocado, sliced
PREPARATION
Heat a medium non-stick skillet over medium-high heat and add half of the avocado oil.
Add the crumbled turkey sausage to the pan and sauté until browned and fully cooked through.
Toss in the baby spinach and cook for 1-2 minutes until just wilted, then remove the sausage and spinach from the pan and set aside.
Wipe the skillet clean and add the remaining avocado oil, ensuring the bottom of the pan is well-coated.
Pour the egg whites into the hot skillet, seasoning with a pinch of salt and pepper if desired.
Let the egg whites cook undisturbed for 3-4 minutes until the bottom is set and the edges begin to turn golden and crispy.
Place the cooked sausage and spinach mixture onto one half of the omelet.
Carefully fold the other half of the egg whites over the filling and slide the omelet onto a plate.
Top with fresh sliced avocado and serve immediately.