YOUR SOLIN GENERATED RECIPE
Egg White Veggie Omelet with Sautéed Spinach and Chicken Sausage
Fluffy egg whites folded over sautéed peppers and onions, served with savory golden-browned chicken sausage and tender wilted spinach.
INGREDIENTS
0.65 cup Egg Whites
1 link Chicken Sausage
2 cups Baby Spinach
0.5 cup Red Bell Pepper
0.25 cup Yellow Onion
1.5 teaspoons Extra Virgin Olive Oil
0.3 Avocado
1 tablespoon Feta Cheese
PREPARATION
Slice the chicken sausage into rounds and dice the bell pepper and onion.
Heat half of the olive oil in a non-stick skillet over medium heat and brown the sausage for 3-4 minutes until golden.
Add the peppers and onions to the skillet, sautéing until softened and slightly caramelized.
Remove the sausage and veggies from the pan and set aside.
Wipe the pan clean, add the remaining oil, and pour in the egg whites, cooking until the edges are set and the center is firm.
Spread the sautéed veggies and feta cheese over one half of the omelet, then carefully fold the other half over the filling.
In the same pan, quickly wilt the baby spinach with a splash of water for 1 minute until tender.
Plate the omelet alongside the browned sausage, wilted spinach, and fresh avocado slices.