YOUR SOLIN GENERATED RECIPE
Egg White Omelette with Spinach and Turkey Breast
A fluffy egg white omelette folded over savory turkey breast and wilted spinach, topped with creamy avocado and tangy feta cheese.
INGREDIENTS
1 cup Egg Whites
2 ounces Roasted Turkey Breast, chopped
1 cup Baby Spinach
1 teaspoon Extra Virgin Olive Oil
1/2 medium Avocado, sliced
1 tablespoon Feta Cheese, crumbled
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the baby spinach and chopped turkey breast to the skillet, sautéing for 1-2 minutes until the spinach is wilted and the turkey is warmed through.
Remove the spinach and turkey from the skillet and set aside on a plate.
Wipe the skillet clean if necessary and pour in the egg whites, reducing heat to medium-low.
Cover the pan with a lid for 2-3 minutes to allow the egg whites to set evenly without flipping.
Once the egg whites are opaque and firm, place the spinach, turkey, and crumbled feta cheese on one half of the omelette.
Carefully fold the other half of the omelette over the filling and slide it onto a plate.
Top with the fresh avocado slices and season with a pinch of black pepper if desired.