YOUR SOLIN GENERATED RECIPE
Egg White Omelet with Spinach and Turkey Bacon
Fluffy egg whites folded over sautéed spinach and crispy turkey bacon, served with a side of creamy avocado and toasted sprouted grain bread.
INGREDIENTS
0.67 cup Egg Whites
2 slices Turkey Bacon
2 cups Fresh Spinach
0.5 medium Avocado
1 teaspoon Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Whisk the egg whites in a small bowl with a pinch of sea salt and black pepper until slightly frothy.
In a non-stick skillet over medium heat, cook the turkey bacon until crisp, then remove from the pan and roughly chop.
Add the olive oil to the same skillet and sauté the spinach for about one minute until it is just wilted.
Pour the egg whites into the skillet over the spinach, tilting the pan to ensure the whites cover the entire surface.
Once the edges of the omelet are set and the center is firm, sprinkle the chopped turkey bacon onto one half.
Fold the omelet in half using a spatula and cook for another thirty seconds until the whites are fully opaque.
Slide the omelet onto a plate and serve immediately with the sliced avocado and a piece of toasted sprouted grain bread.