Crispy Egg White Omelet with Turkey Breast and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Egg White Omelet with Turkey Breast and Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Egg White Omelet with Turkey Breast and Spinach

Pan-seared egg whites folded over lean turkey breast and wilted spinach, served with fresh avocado and a golden, crispy parmesan crust.

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NUTRITION

385kcal
Protein
34.7g
Fat
23.1g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup liquid egg whites

1.25 ounces cooked turkey breast, chopped

1 cup fresh baby spinach

1 tablespoon grated parmesan cheese

1/2 medium avocado, sliced

1.25 teaspoons extra virgin olive oil

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PREPARATION

  • 1

    Heat the olive oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the chopped turkey breast and baby spinach to the pan, sautéing for about 2 minutes until the spinach is just wilted.

  • 3

    Remove the turkey and spinach from the pan and set them aside on a small plate.

  • 4

    Wipe the skillet clean and sprinkle the grated parmesan cheese in a thin, even circle directly onto the hot pan surface.

  • 5

    Immediately pour the egg whites over the parmesan and cook for 3 to 4 minutes without stirring until the edges are golden and the cheese forms a crust.

  • 6

    Place the sautéed turkey and spinach onto one half of the egg whites and carefully fold the omelet in half.

  • 7

    Slide the omelet onto a plate and top with the fresh sliced avocado.

Crispy Egg White Omelet with Turkey Breast and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Egg White Omelet with Turkey Breast and Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Egg White Omelet with Turkey Breast and Spinach

Pan-seared egg whites folded over lean turkey breast and wilted spinach, served with fresh avocado and a golden, crispy parmesan crust.

NUTRITION

385kcal
Protein
34.7g
Fat
23.1g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup liquid egg whites

1.25 ounces cooked turkey breast, chopped

1 cup fresh baby spinach

1 tablespoon grated parmesan cheese

1/2 medium avocado, sliced

1.25 teaspoons extra virgin olive oil

PREPARATION

  • 1

    Heat the olive oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the chopped turkey breast and baby spinach to the pan, sautéing for about 2 minutes until the spinach is just wilted.

  • 3

    Remove the turkey and spinach from the pan and set them aside on a small plate.

  • 4

    Wipe the skillet clean and sprinkle the grated parmesan cheese in a thin, even circle directly onto the hot pan surface.

  • 5

    Immediately pour the egg whites over the parmesan and cook for 3 to 4 minutes without stirring until the edges are golden and the cheese forms a crust.

  • 6

    Place the sautéed turkey and spinach onto one half of the egg whites and carefully fold the omelet in half.

  • 7

    Slide the omelet onto a plate and top with the fresh sliced avocado.