YOUR SOLIN GENERATED RECIPE
Egg White Omelet with Turkey Sausage and Spinach
Pan-seared egg whites folded with savory turkey sausage and wilted spinach, served with sprouted grain toast and topped with creamy avocado.
INGREDIENTS
0.75 cup Egg Whites
2 Turkey Sausage Links
1 cup Fresh Spinach
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
0.5 medium Avocado
PREPARATION
Heat a non-stick skillet over medium heat and add half of the olive oil.
Slice the turkey sausage links into rounds and sauté until browned and heated through.
Add the fresh spinach to the skillet and cook until just wilted, then remove the sausage and spinach and set aside.
Wipe the skillet clean, add the remaining oil, and pour in the egg whites.
Cook the egg whites undisturbed until the edges begin to set, then gently lift the edges to allow the uncooked whites to flow underneath.
Once the egg whites are nearly set, place the cooked sausage and spinach on one half of the omelet.
Fold the omelet in half and cook for another 30 seconds to finish.
Toast the sprouted grain bread and top it with the sliced avocado.
Slide the omelet onto a plate and serve immediately alongside the avocado toast.