YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Turkey Bacon and Sautéed Mushrooms
A fluffy egg white omelette folded over sautéed spinach and earthy mushrooms, served with crispy turkey bacon and finished with creamy avocado.
INGREDIENTS
0.75 cup Liquid Egg Whites
2 slices Turkey Bacon
1 cup White Mushrooms, sliced
2 cups Baby Spinach
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Goat Cheese crumbles
0.25 medium Avocado, sliced
PREPARATION
Heat a non-stick skillet over medium heat and cook the turkey bacon until it reaches your desired level of crispiness.
Remove bacon from the pan and set aside, then add half the olive oil to the same skillet to sauté the mushrooms and spinach until tender.
Whisk the egg whites in a small bowl with a pinch of sea salt and black pepper.
Clear the skillet, add the remaining oil, and pour in the egg whites, cooking until the edges are set.
Place the sautéed vegetables and goat cheese on one half of the omelette, then fold the other half over and cook for another minute.
Slide the omelette onto a plate and serve alongside the turkey bacon and fresh avocado slices.