YOUR SOLIN GENERATED RECIPE
Crispy Egg White Omelet with Turkey Bacon and Spinach
Pan-seared egg whites folded over turkey bacon and sautéed spinach, served with sprouted toast and a slice of buttery avocado.
INGREDIENTS
3/4 cup Liquid Egg Whites
2 slices Uncured Turkey Bacon
2 cups Fresh Spinach
1 tsp Extra Virgin Olive Oil
1/4 Avocado
1 tbsp Feta Cheese
1 slice Sprouted Grain Bread
PREPARATION
Cook the turkey bacon in a non-stick skillet over medium heat until it reaches your desired level of crispness.
Remove the bacon from the pan and set aside, then add the fresh spinach to the same skillet and sauté until just wilted.
Wipe the skillet clean if necessary and add the olive oil, heating it over medium-low heat.
Pour the whisked egg whites into the skillet, swirling to cover the bottom evenly.
Once the edges of the omelet are set and the center is mostly firm, place the cooked bacon, spinach, and feta cheese on one half.
Carefully fold the omelet in half and cook for another minute until the cheese is slightly softened.
Toast the sprouted grain bread until golden.
Plate the omelet alongside the toast and top with fresh avocado slices.