YOUR SOLIN GENERATED RECIPE
Egg White Omelet with Turkey Sausage and Spinach
Skillet-cooked egg whites folded over savory turkey sausage and wilted spinach, finished with a sprinkle of tangy, melty feta.
INGREDIENTS
150g Liquid Egg Whites
3 oz Lean Turkey Sausage (crumbled)
1 cup Fresh Baby Spinach
2 tsp Extra Virgin Olive Oil
0.5 oz Crumbled Feta Cheese
PREPARATION
Heat one teaspoon of olive oil in a medium non-stick skillet over medium-high heat.
Add the crumbled turkey sausage and cook for 3-4 minutes until browned and cooked through.
Toss in the fresh baby spinach and sauté for 1 minute until just wilted, then remove the mixture from the pan and set aside.
Wipe the skillet clean and return to medium heat, adding the remaining teaspoon of olive oil.
Pour in the egg whites and let them sit for about 30 seconds until the edges begin to set.
Using a spatula, gently lift the edges of the omelet to let any uncooked egg whites flow underneath.
Once the egg whites are opaque and firm, place the sausage and spinach mixture on one half of the omelet.
Sprinkle the feta cheese over the filling and fold the other half of the omelet over.
Slide the omelet onto a plate and serve immediately while warm.