YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Turkey Sausage and Sautéed Mushrooms
A fluffy egg white omelette folded over savory turkey sausage, earthy mushrooms, and wilted spinach, served with creamy avocado slices.
INGREDIENTS
150g Egg Whites
60g Turkey Sausage links
1 cup sliced White Mushrooms
2 cups Fresh Spinach
1 tbsp Avocado Oil
50g Avocado slices
PREPARATION
Heat half of the avocado oil in a non-stick skillet over medium heat.
Slice the turkey sausage and mushrooms, then add them to the pan and sauté until the sausage is browned and mushrooms are tender.
Add the fresh spinach to the skillet and cook for 1 minute until just wilted, then remove the mixture from the pan and set aside.
Wipe the skillet clean and heat the remaining avocado oil over medium-low heat.
Pour the egg whites into the pan and cook undisturbed until the edges begin to set.
Gently lift the edges of the omelette with a spatula to let the liquid egg whites flow underneath.
Once the top is nearly set, place the sausage and vegetable filling onto one half of the omelette.
Fold the omelette in half and slide it onto a plate.
Top with fresh avocado slices and a pinch of sea salt or black pepper if desired.