YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Turkey Breast and Sautéed Mushrooms
Fluffy egg whites pan-seared with lean turkey and earthy mushrooms, folded over wilted spinach and served with creamy avocado.
INGREDIENTS
0.75 cup Egg Whites
2 ounces Turkey Breast, chopped
1 cup White Button Mushrooms, sliced
1 cup Fresh Spinach
1 tablespoon Avocado Oil
50 grams Avocado, sliced
PREPARATION
Heat half of the avocado oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté until they release their moisture and begin to brown.
Stir in the chopped turkey breast and fresh spinach, cooking just until the spinach is wilted, then remove the mixture from the pan and set aside.
Wipe the skillet clean and add the remaining avocado oil over medium-low heat.
Pour in the egg whites and cook undisturbed until the edges are set and the bottom is lightly golden.
Place the mushroom, turkey, and spinach mixture onto one half of the egg whites.
Carefully fold the other half of the omelette over the filling and cook for another minute to ensure it is heated through.
Slide the omelette onto a plate and top with the fresh avocado slices before serving.