YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Smoked Turkey and Sautéed Mushrooms
A fluffy egg white omelette folded over savory smoked turkey and earthy mushrooms, finished with a sprinkle of tangy feta.
INGREDIENTS
0.75 cup Egg Whites
2.5 ounces Smoked Turkey Breast, diced
1 cup White Mushrooms, sliced
1 cup Fresh Spinach
2 teaspoons Avocado Oil
0.75 ounce Feta Cheese, crumbled
PREPARATION
Heat one teaspoon of avocado oil in a medium non-stick skillet over medium heat.
Add the sliced mushrooms to the pan and sauté until they release their moisture and turn golden brown.
Stir in the diced smoked turkey and fresh spinach, cooking just until the spinach is wilted.
Transfer the mushroom and turkey mixture to a small bowl and wipe the skillet clean.
Heat the remaining teaspoon of avocado oil in the skillet over medium-low heat.
Pour in the egg whites and cook undisturbed until the edges are set and the center is mostly opaque.
Carefully spoon the mushroom and turkey filling onto one half of the omelette and sprinkle with the crumbled feta.
Fold the other half of the omelette over the filling and cook for another 30 seconds to warm through.
Slide the omelette onto a plate and season with a pinch of sea salt and black pepper if desired.