YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Turkey Sausage
Fluffy egg whites folded over savory turkey sausage and wilted spinach, served with creamy avocado for a satisfying, buttery finish.
INGREDIENTS
180g Egg Whites
60g Turkey Sausage
60g Baby Spinach
50g Avocado
7g Extra Virgin Olive Oil
50g White Mushrooms
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the crumbled turkey sausage and sliced mushrooms to the pan, sautéing until the sausage is browned and mushrooms are tender.
Toss in the baby spinach and cook for one minute until just wilted, then remove the mixture from the pan and set aside.
Wipe the pan clean, add the remaining oil, and pour in the whisked egg whites.
Cook the egg whites undisturbed until the edges begin to set, then gently lift the edges with a spatula to let the uncooked whites flow underneath.
Once the egg whites are opaque and firm, spoon the sausage and spinach mixture onto one half of the omelet.
Carefully fold the omelet over the filling and slide it onto a plate.
Top with fresh sliced avocado and a pinch of sea salt or black pepper if desired.