YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Turkey Breast and Sautéed Mushrooms
A light egg white omelette folded over lean turkey and earthy sautéed mushrooms, topped with buttery avocado slices.
INGREDIENTS
150g Liquid Egg Whites
42g Sliced Turkey Breast
70g White Mushrooms
30g Fresh Spinach
75g Avocado
13g Extra Virgin Olive Oil
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté until they release their moisture and turn golden brown.
Add the fresh spinach to the pan and cook just until wilted, then remove the vegetables and turkey from the pan and set aside.
Wipe the skillet clean and add the remaining olive oil.
Pour in the egg whites, cooking undisturbed until the edges begin to set.
Gently lift the edges with a spatula to let the raw egg flow underneath until the base is firm.
Place the sautéed vegetables and turkey on one half of the omelette.
Fold the omelette over the filling and slide it carefully onto a plate.
Top with fresh avocado slices and a pinch of sea salt before serving.