YOUR SOLIN GENERATED RECIPE
Crispy Egg White Omelet with Turkey and Spinach
Pan-seared egg whites folded over lean turkey and fresh spinach, served with creamy avocado for a satisfyingly toasted finish.
INGREDIENTS
150g Egg Whites
21g Roasted Turkey Breast, diced
1 cup Fresh Spinach
2 tsp Extra Virgin Olive Oil
50g Avocado, sliced
1 slice Whole Grain Bread
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Add the diced turkey and spinach to the pan, sautéing until the greens are wilted and the turkey is warmed through.
Remove the turkey and spinach mixture from the pan and set aside on a small plate.
Wipe the skillet clean and add the remaining teaspoon of olive oil, ensuring the surface is well-coated.
Pour the egg whites into the hot skillet, tilting the pan to spread them into a thin, even layer.
Cook undisturbed for several minutes until the edges are golden-brown and the omelet easily lifts from the pan.
Place the sautéed turkey and spinach on one half of the egg whites and carefully fold the other half over the filling.
Slide the omelet onto a plate and serve immediately alongside the sliced avocado and toasted whole grain bread.