Name: Egg White Omelet with Turkey Breast and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Liquid Egg Whites; 1 ounce Low-Sodium Turkey Breast, chopped; 2 cups Fresh Spinach; 1 tablespoon Extra Virgin Olive Oil; 1/2 medium Avocado

Nutrition

Per serving

409 calories

Protein: 35g; 34% of calories
Carbs: 11g; 10% of calories
Fat: 26g; 56% of calories

Ingredients

5 items

Instructions

Prep 10 min · Cook 30 min

Heat half of the olive oil in a medium non-stick skillet over medium-low heat.
Add the fresh spinach to the pan and sauté until just wilted, then remove and set aside.
Add the remaining olive oil to the skillet and pour in the liquid egg whites.
Cook the egg whites slowly, lifting the edges with a spatula to let the uncooked portion flow underneath.
Once the top is nearly set, layer the chopped turkey breast and sautéed spinach onto one half of the omelet.
Carefully fold the omelet in half and cook for thirty seconds more to warm the filling.
Slide the omelet onto a plate and serve immediately with fresh, creamy avocado slices.

Nutrition

Ingredients

Instructions

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