YOUR SOLIN GENERATED RECIPE
Egg White Omelette with Turkey Breast and Sautéed Spinach
Fluffy egg whites folded over lean turkey breast and tender sautéed spinach, topped with creamy avocado slices.
INGREDIENTS
0.75 cup Egg Whites
1.0 ounce Turkey Breast, diced
2.0 cups Fresh Spinach
0.5 medium Avocado, sliced
1.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the pan and sauté until just wilted, then stir in the diced turkey breast to warm through.
Remove the spinach and turkey mixture from the skillet and set aside in a small bowl.
Wipe the skillet clean and add the remaining olive oil over medium-low heat.
Pour the egg whites into the skillet, tilting the pan to ensure they cover the bottom evenly.
Cook the egg whites undisturbed until the edges are set and the center is opaque and firm.
Place the turkey and spinach filling onto one half of the omelette.
Gently fold the other half of the omelette over the filling and slide it onto a plate.
Top the omelette with fresh avocado slices and season with a pinch of sea salt or black pepper if desired.