YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Turkey Sausage
Sautéed spinach, mushrooms, and turkey sausage folded into fluffy egg whites and topped with a sprinkle of tangy feta and creamy avocado.
INGREDIENTS
0.7 cup Liquid Egg Whites
2 links Turkey Sausage
2 cups Fresh Baby Spinach
0.5 cup Sliced Mushrooms
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Feta Cheese Crumbles
0.5 small Avocado
PREPARATION
Slice the turkey sausage links into rounds and thinly slice the white button mushrooms.
Heat a half-teaspoon of olive oil in a medium non-stick skillet over medium-high heat.
Add the sausage and mushrooms to the pan and sauté for 3-4 minutes until the sausage is browned and mushrooms are tender.
Toss in the fresh baby spinach and cook just until wilted, then remove the mixture from the skillet and set aside.
Wipe the skillet clean and return to medium heat with the remaining teaspoon of olive oil.
Pour the liquid egg whites into the pan, swirling to coat the bottom evenly.
Once the egg whites are mostly set and opaque, spoon the sausage and vegetable mixture onto one half of the omelette.
Carefully fold the other half over the filling and cook for 1 more minute to heat through.
Slide the omelette onto a plate and garnish with the crumbled feta cheese and sliced creamy avocado.