YOUR SOLIN GENERATED RECIPE
Crispy Egg White Omelet with Turkey and Spinach
Pan-seared egg whites folded over lean ground turkey and fresh spinach, finished with a sprinkle of tangy feta for a perfectly golden crust.
INGREDIENTS
0.75 cup Liquid Egg Whites
2 ounces 99% Lean Ground Turkey
2 cups Baby Spinach
1 tablespoon Avocado Oil
1 ounce Feta Cheese
PREPARATION
Heat a non-stick skillet over medium-high heat with half of the avocado oil.
Add the ground turkey to the skillet, seasoning with a pinch of sea salt and black pepper, and cook until browned and fully crumbled.
Stir in the baby spinach and sauté for one minute until just wilted, then remove the turkey and spinach from the pan and set aside.
Wipe the skillet clean and add the remaining avocado oil, ensuring the bottom of the pan is evenly coated.
Pour the egg whites into the hot skillet and let them cook undisturbed until the edges begin to turn lacy and brown.
Spread the cooked turkey, spinach, and crumbled feta over one half of the egg whites.
Carefully fold the omelet in half and cook for an additional 30 seconds to allow the feta to soften before serving.