YOUR SOLIN GENERATED RECIPE
Crispy Egg White Omelet with Turkey Bacon and Spinach
Pan-seared egg whites folded over savory turkey bacon and wilted spinach, served with sprouted grain toast and a slice of creamy avocado.
INGREDIENTS
0.85 cup Egg Whites
2 slices Turkey Bacon
2 cups Fresh Spinach
0.25 medium Avocado
1 teaspoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Whisk the egg whites in a small bowl until they are slightly frothy and aerated.
Place the turkey bacon in a non-stick skillet over medium heat and cook until it is browned and crisp.
Remove the bacon from the pan and set it aside on a paper towel, then add the spinach to the same pan and sauté until just wilted.
Wipe the skillet clean and add the olive oil, increasing the heat to medium-high.
Pour the egg whites into the hot skillet and let them cook undisturbed for 2-3 minutes until the edges are golden and crisp.
Layer the cooked turkey bacon and sautéed spinach onto one half of the omelet, then carefully fold the other half over the filling.
Slide the omelet onto a plate and serve immediately with a side of toasted sprouted grain bread and fresh avocado slices.