YOUR SOLIN GENERATED RECIPE
Fluffy Egg White Omelet with Spinach and Turkey
A light egg white omelet folded over sautéed spinach and lean turkey breast, finished with a sprinkle of tangy, melty feta.
INGREDIENTS
150g Liquid Egg Whites
1.25 ounces Sliced Turkey Breast
1 cup Fresh Baby Spinach
2 teaspoons Avocado Oil
0.75 ounces Feta Cheese
0.5 cup Cherry Tomatoes
PREPARATION
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the fresh baby spinach and sliced turkey breast to the skillet, sautéing until the spinach is wilted and the turkey is warmed through.
Remove the spinach and turkey mixture from the pan and set aside on a plate.
Wipe the skillet clean and add the remaining teaspoon of avocado oil.
Pour the liquid egg whites into the skillet, tilting the pan to ensure the whites cover the surface in an even layer.
Cook for 2-3 minutes without stirring until the edges are set and the center is firm.
Spread the sautéed spinach, turkey, and crumbled feta cheese over one half of the omelet.
Carefully fold the other half of the omelet over the filling and cook for one more minute until the cheese is melty.
Slide the omelet onto a plate and serve immediately with fresh cherry tomatoes on the side.