YOUR SOLIN GENERATED RECIPE
Egg White Omelette with Turkey, Spinach and Sautéed Mushrooms
A fluffy egg white omelette filled with lean turkey, earthy mushrooms, and wilted spinach, served with sprouted toast and slices of creamy avocado.
INGREDIENTS
3/4 cup Egg Whites
1.5 ounces Deli Turkey Breast, diced
1/2 cup White Button Mushrooms, sliced
1 cup Fresh Spinach
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/4 medium Avocado, sliced
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the pan and sauté until they release their moisture and turn golden brown.
Stir in the diced turkey and fresh spinach, cooking for about 1 minute until the spinach is just wilted.
Pour the egg whites evenly over the vegetable and turkey mixture in the skillet.
Allow the egg whites to cook undisturbed until the edges are set and the bottom is lightly golden.
Gently lift one side of the omelette and fold it in half over the filling.
Cook for another 1-2 minutes until the center is firm and fully cooked through.
Slide the omelette onto a plate and serve immediately with a toasted slice of sprouted grain bread and fresh avocado slices on top.