NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Liquid Egg Whites

2 Turkey Sausage Links, sliced

1 cup White Button Mushrooms, sliced

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado, sliced

1 tablespoon Feta Cheese, crumbled

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.

• 2

  Add the sliced turkey sausage and mushrooms to the pan, sautéing for 4-5 minutes until the mushrooms are tender and the sausage is lightly browned.

• 3

  Stir in the baby spinach and cook for about 1 minute until just wilted.

• 4

  Remove the sausage and vegetable mixture from the skillet and set aside on a plate.

• 5

  Wipe the skillet if necessary and reduce heat to medium.

• 6

  Pour the liquid egg whites into the skillet, tilting the pan to ensure the bottom is completely covered.

• 7

  Allow the egg whites to cook undisturbed for 2-3 minutes until the edges are firm and the center is mostly set.

• 8

  Spoon the sausage and mushroom mixture onto one half of the omelette and sprinkle with the crumbled feta cheese.

• 9

  Carefully fold the other half of the omelette over the filling and cook for one more minute to finish setting.

• 10

  Slide the omelette onto a plate and serve immediately with the fresh avocado slices on the side.