YOUR SOLIN GENERATED RECIPE
Fluffy Egg White Omelet with Spinach and Turkey Sausage
A skillet-cooked egg white omelet folded with lean turkey sausage and fresh spinach, served alongside a slice of golden toasted gluten-free bread.
INGREDIENTS
0.75 cup Liquid Egg Whites
2 ounces Turkey Sausage Links, chopped
1 cup Fresh Spinach
0.25 cup Red Bell Pepper, diced
1 teaspoon Extra Virgin Olive Oil
1 slice Gluten-Free Bread
1 teaspoon Ghee
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the chopped turkey sausage and diced bell peppers to the pan, sautéing until the sausage is browned and peppers are tender.
Add the spinach to the skillet and cook until just wilted, then remove the sausage and vegetable mixture and set aside.
Wipe the skillet clean and pour in the egg whites, cooking undisturbed until the edges begin to set.
Gently lift the edges of the omelet with a spatula to let the uncooked egg flow underneath until the base is firm.
Place the sausage and vegetable mixture onto one half of the omelet and fold the other half over the filling.
Toast the gluten-free bread and spread evenly with the ghee.
Slide the omelet onto a plate and serve immediately with the warm toast.