YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Turkey and Fresh Tomatoes
A fluffy egg white omelette folded over sautéed spinach and lean turkey, topped with fresh tomatoes and creamy avocado.
INGREDIENTS
2/3 cup Egg Whites
1.25 ounces Roasted Turkey Breast, diced
1 cup Baby Spinach
1/2 medium Roma Tomato, diced
1/2 small Avocado, sliced
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the baby spinach and diced turkey to the pan, sautéing until the spinach is just wilted.
Remove the spinach and turkey from the skillet and set aside on a small plate.
Wipe the skillet clean and add the remaining teaspoon of olive oil over medium-low heat.
Pour the egg whites into the skillet and cook undisturbed until the edges begin to set and the bottom is lightly golden.
Carefully place the sautéed spinach and turkey onto one half of the egg whites.
Fold the other half of the omelette over the filling and cook for one more minute to ensure the center is set.
Slide the omelette onto a plate and garnish with the diced tomatoes and sliced avocado.