YOUR SOLIN GENERATED RECIPE
Fluffy Egg White Omelette with Chicken Sausage and Toasted White Bread
Whisked egg whites folded over savory chicken sausage and sautéed spinach, served with golden toasted white bread.
INGREDIENTS
3/4 cup Egg Whites
1 link Chicken Sausage
2 slices White Bread
1 tsp Olive Oil
1 cup Baby Spinach
1/4 cup Red Bell Pepper
PREPARATION
Slice the chicken sausage into thin rounds and finely dice the red bell pepper.
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the sausage and peppers to the pan, sautéing for 3-4 minutes until the sausage is browned.
Add the baby spinach to the skillet and cook just until wilted, then remove the mixture from the pan and set aside.
In a clean bowl, whisk the egg whites vigorously until they are frothy and bubbles form.
Wipe the skillet clean if necessary and pour in the whisked egg whites, spreading them evenly across the bottom.
Cook the egg whites undisturbed for 2 minutes until the edges are set and the bottom is lightly golden.
Place the sausage and vegetable filling onto one half of the omelette and carefully fold the other half over.
Slide the omelette onto a plate and serve immediately with the white bread toasted to your preference.