YOUR SOLIN GENERATED RECIPE
Egg White Omelette with Sautéed Spinach and Smoked Salmon
Pan-seared egg whites folded with tender spinach and smoked salmon, served with sprouted toast and slices of buttery avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
2 ounces Smoked Salmon
2 cups Baby Spinach
1/2 medium Avocado
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted, then remove and set aside.
Wipe the skillet and add the remaining teaspoon of olive oil.
Pour the liquid egg whites into the skillet and cook undisturbed for 2-3 minutes until the edges are set.
Place the sautéed spinach and smoked salmon pieces onto one half of the omelette.
Carefully fold the omelette in half and cook for another minute until the center is firm.
Toast the sprouted grain bread until golden brown.
Slice the avocado and serve it alongside the omelette and toast, seasoning with a pinch of black pepper if desired.