YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Turkey Sausage
Lightly pan-seared egg whites folded over sautéed spinach and savory turkey sausage, served with creamy avocado slices for a satisfying finish.
INGREDIENTS
3/4 cup liquid egg whites
2 turkey sausage links
1 cup baby spinach
1/2 medium avocado
1 tsp olive oil
1/2 cup blueberries
PREPARATION
Chop the turkey sausage into bite-sized rounds.
Sauté the sausage in a non-stick skillet over medium heat until browned and heated through.
Toss in the baby spinach and cook for 1 minute until wilted, then remove the mixture from the pan and set aside.
Wipe the skillet clean and add the olive oil over medium-low heat.
Pour the egg whites into the pan, covering the bottom evenly.
Once the edges are firm and the center is mostly set, place the sausage and spinach on one half of the eggs.
Carefully fold the omelet over the filling and cook for another 30 seconds to seal.
Slide the omelet onto a plate and serve with sliced avocado and fresh blueberries on the side.