YOUR SOLIN GENERATED RECIPE
Egg White Omelet with Spinach and Turkey Bacon
A fluffy egg white omelet folded over sautéed spinach and crispy turkey bacon, served with a side of creamy avocado and sprouted grain toast.
INGREDIENTS
3/4 cup Egg Whites
3 slices Turkey Bacon
1 cup Fresh Spinach
1/4 Avocado
1 teaspoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat a non-stick skillet over medium-high heat and cook the turkey bacon until it reaches a golden-brown crunch.
Remove the bacon from the pan, chop it into bite-sized pieces, and set it aside.
Toss the fresh spinach into the same pan and sauté briefly until wilted and vibrant green.
Wipe the skillet clean and add the olive oil, swirling to coat the surface evenly over medium heat.
Pour the egg whites into the skillet, letting them cook undisturbed until the edges begin to lift and the center is nearly set.
Layer the sautéed spinach and chopped turkey bacon over one half of the omelet.
Carefully fold the omelet in half and slide it onto a plate.
Serve immediately alongside the sliced avocado and a warm slice of toasted sprouted grain bread.