YOUR SOLIN GENERATED RECIPE
Egg White Omelet with Smoked Salmon and Toasted Bagel
A fluffy egg white omelet filled with savory smoked salmon and spinach, served with a toasted whole wheat bagel and buttery avocado.
INGREDIENTS
1 cup Egg Whites
2.5 ounces Smoked Salmon
1 Large Whole Wheat Bagel
1/4 cup Non-fat Greek Yogurt
1/2 Medium Avocado
2 teaspoons Extra Virgin Olive Oil
1 cup Fresh Spinach
2 tablespoons Diced Red Onion
PREPARATION
Slice the whole wheat bagel in half and toast until golden brown.
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the diced red onion and fresh spinach to the skillet, sautéing until the spinach is wilted.
Remove the vegetables from the pan and set aside.
Wipe the pan and add the remaining teaspoon of olive oil.
Pour the egg whites into the skillet and cook undisturbed until the edges begin to set.
Place the sautéed vegetables and the smoked salmon onto one half of the omelet.
Carefully fold the omelet over the filling and cook for another minute until the egg whites are fully opaque.
Spread the non-fat Greek yogurt onto the toasted bagel halves and top with sliced avocado.
Serve the omelet alongside the prepared bagel for a high-protein breakfast.