Name: Egg White Spinach Omelet with Turkey Bacon and Sautéed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 3 slices Turkey Bacon; 1 cup White Mushrooms; 2 cups Fresh Spinach; 1 tablespoon Avocado Oil; 0.25 Avocado

Nutrition

Per serving

402 calories

Protein: 31g; 30% of calories
Carbs: 10g; 9% of calories
Fat: 28g; 61% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Heat a large non-stick skillet over medium heat and cook the turkey bacon until crisp.
Remove the bacon and set aside, then add half the avocado oil to the pan.
Sauté the sliced mushrooms until they release their moisture and turn golden brown.
Add the spinach to the pan and cook until just wilted, then remove the vegetables and set aside.
Wipe the pan clean and add the remaining avocado oil.
Pour in the egg whites and cook undisturbed until the edges are set and the center is mostly firm.
Place the spinach, mushrooms, and chopped turkey bacon onto one half of the omelet.
Carefully fold the omelet over the filling and slide onto a plate.
Top with fresh avocado slices and a pinch of sea salt.

Nutrition

Ingredients

Instructions

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