YOUR SOLIN GENERATED RECIPE
Egg White Omelet with Sautéed Spinach and Turkey Sausage
Skillet-cooked egg whites folded over savory turkey sausage and wilted spinach, served with a slice of golden toasted sourdough.
INGREDIENTS
0.75 cup Egg Whites
2 ounces Turkey Sausage
2 cups Baby Spinach
1.5 teaspoons Extra Virgin Olive Oil
1 slice Whole Wheat Sourdough
PREPARATION
Heat a medium non-stick skillet over medium heat and add half of the olive oil.
Add the turkey sausage to the pan, breaking it into crumbles if needed, and cook until browned.
Toss in the fresh baby spinach and sauté for 1-2 minutes until just wilted.
Remove the sausage and spinach from the skillet and set aside on a plate.
Wipe the skillet clean and add the remaining olive oil over medium-low heat.
Pour the egg whites into the skillet and let them cook undisturbed until the edges are set.
Gently lift the edges with a spatula to allow the uncooked egg to flow underneath.
Once the top is nearly set, spread the sausage and spinach mixture over one half of the omelet.
Fold the omelet in half, cook for 30 more seconds, and serve immediately with toasted sourdough.