YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Turkey Sausage and Sautéed Mushrooms
A fluffy egg white omelette folded over savory turkey sausage, sautéed mushrooms, and fresh spinach, served with creamy avocado slices.
INGREDIENTS
0.75 cup Egg Whites
1 ounce Turkey Sausage, crumbled
1 cup sliced White Mushrooms
1 cup fresh Spinach
0.5 medium Avocado
1.5 tablespoons Extra Virgin Olive Oil
PREPARATION
Heat one tablespoon of olive oil in a non-stick skillet over medium heat.
Add the crumbled turkey sausage and sliced mushrooms to the pan, sautéing until the mushrooms are tender and the sausage is browned.
Toss in the fresh spinach and cook just until wilted, then remove the mixture from the pan and set aside.
Wipe the skillet clean and add the remaining half tablespoon of olive oil.
Pour the egg whites into the skillet, cooking undisturbed until the edges begin to set.
Gently lift the edges with a spatula to let the uncooked egg flow underneath.
Once the egg whites are mostly set, place the sausage and vegetable mixture on one half of the omelette.
Fold the other half over the filling and cook for one more minute until fully set.
Slide the omelette onto a plate and top with fresh avocado slices before serving.