YOUR SOLIN GENERATED RECIPE
Egg White Omelet with Grilled Turkey Breast and Sautéed Spinach
Skillet-cooked egg whites folded with lean turkey and wilted spinach, topped with sliced avocado for a buttery finish.
INGREDIENTS
0.9 cup Egg Whites
4 ounces Grilled Turkey Breast, sliced
2 cups Fresh Spinach
1 tablespoon Extra Virgin Olive Oil
0.5 medium Avocado, sliced
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the pan and sauté until just wilted, then remove and set aside.
In the same skillet, quickly sear the sliced turkey breast until warmed through and set aside.
Wipe the skillet clean and add the remaining olive oil over medium-low heat.
Pour the egg whites into the skillet and cook undisturbed until the edges are firm and the center is nearly set.
Layer the sautéed spinach and grilled turkey onto one half of the egg whites.
Carefully fold the other half of the omelet over the filling and cook for one more minute to heat through.
Slide the omelet onto a plate and garnish with the fresh avocado slices and a pinch of sea salt.