YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Turkey Bacon and Fresh Tomato
Pan-seared turkey bacon and egg whites folded over sautéed spinach and tomatoes, served with creamy avocado slices.
INGREDIENTS
1 cup Egg Whites
2 slices Turkey Bacon
2 cups Fresh Spinach
1 medium Tomato
1/2 medium Avocado
1 teaspoon Avocado Oil
PREPARATION
Heat a non-stick skillet over medium heat and cook the turkey bacon slices until they reach your desired level of crispness.
Remove the bacon from the pan and chop into bite-sized pieces, then set aside.
In the same skillet, add the avocado oil and the fresh spinach, sautéing for 1-2 minutes until the leaves are just wilted.
Pour the egg whites evenly over the spinach and reduce the heat to medium-low, cooking until the edges are firm and the center is opaque.
Dice the fresh tomato and place it along with the chopped turkey bacon onto one half of the egg whites.
Carefully fold the omelet in half using a spatula and slide it onto a plate.
Slice the avocado and place it on top of the omelet to add a buttery finish to the dish.