YOUR SOLIN GENERATED RECIPE
Crispy Egg White Omelet with Turkey Sausage and Sautéed Spinach
A fluffy egg white omelet folded over savory turkey sausage and wilted spinach, pan-seared until the edges are golden and crisp.
INGREDIENTS
3/4 cup Liquid Egg Whites
3 ounces Turkey Sausage links or ground
2 cups fresh Baby Spinach
1 tablespoon Extra Virgin Olive Oil
1 ounce sliced Avocado
PREPARATION
Heat a medium non-stick skillet over medium heat and add half of the olive oil.
Add the turkey sausage to the pan, breaking it into small crumbles with a wooden spoon, and cook until browned and fully heated through.
Toss the baby spinach into the skillet with the sausage and sauté for 1-2 minutes until just wilted, then remove the mixture from the pan and set aside.
Wipe the skillet clean and add the remaining olive oil, increasing the heat to medium-high.
Pour the egg whites into the hot skillet, tilting the pan to ensure they cover the entire surface.
Let the egg whites cook undisturbed for 3-4 minutes until the bottom is set and the edges begin to turn golden and crisp.
Spoon the sausage and spinach mixture onto one half of the omelet, then carefully fold the other half over the filling.
Slide the omelet onto a plate and top with fresh sliced avocado before serving.