YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Turkey Bacon
Fluffy egg whites whisked with fresh spinach and folded over crispy turkey bacon, served with sprouted grain toast and creamy avocado.
INGREDIENTS
0.9 cup Egg Whites
3 slices Turkey Bacon
2 cups Baby Spinach
1/4 Avocado
1 slice Sprouted Grain Bread
1 tsp Extra Virgin Olive Oil
PREPARATION
Place the turkey bacon in a non-stick skillet over medium heat and cook until it reaches your desired level of crispness.
Remove the bacon from the skillet and set it aside on a paper towel to drain.
In the same skillet, add the olive oil and the baby spinach, sautéing for 1-2 minutes until the leaves are just wilted.
Whisk the egg whites in a small bowl with a pinch of sea salt and black pepper, then pour them into the skillet over the spinach.
Reduce the heat to medium-low and let the egg whites cook undisturbed until the edges are set and the center is mostly firm.
Place the cooked turkey bacon on one half of the omelet and carefully fold the other half over it.
Slide the omelet onto a plate and serve alongside a slice of toasted sprouted grain bread topped with fresh avocado slices.