YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Turkey Bacon
A fluffy egg white omelette folded over sautéed spinach and tangy feta, served with crispy turkey bacon and a side of fresh blueberries.
INGREDIENTS
1 cup Liquid Egg Whites
3 slices Turkey Bacon
2 cups Fresh Baby Spinach
1 tablespoon Crumbled Feta Cheese
1 teaspoon Extra Virgin Olive Oil
0.5 cup Fresh Blueberries
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until the edges are perfectly crispy.
Remove the bacon from the pan and set aside on a paper towel to drain.
In the same skillet, add the olive oil and sauté the fresh baby spinach until it is just wilted.
Pour the liquid egg whites over the spinach, tilting the pan to ensure the whites cover the entire surface.
Allow the eggs to set for 2-3 minutes over medium-low heat until the edges are firm.
Sprinkle the crumbled feta cheese over one half of the omelette.
Carefully fold the omelette in half using a spatula and cook for one more minute to soften the cheese.
Slide the omelette onto a plate and serve immediately with the turkey bacon and fresh blueberries on the side.