Name: Egg White Spinach Omelette with Sautéed Mushrooms and Turkey Bacon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 225g Liquid Egg Whites; 2 slices Turkey Bacon; 1 cup Sliced White Mushrooms; 1 cup Fresh Baby Spinach; 0.5 medium Avocado; 1.5 teaspoons Avocado Oil

Nutrition

Per serving

388 calories

Protein: 34g; 35% of calories
Carbs: 12g; 12% of calories
Fat: 23g; 53% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Place the turkey bacon in a cold non-stick skillet and heat over medium until browned and crispy.
Remove the bacon and set aside, then add half of the avocado oil to the same skillet.
Add the sliced mushrooms and sauté for 3-4 minutes until they release their moisture and turn golden brown.
Toss in the baby spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean, add the remaining avocado oil, and pour in the egg whites.
Cook the egg whites on medium-low heat until the edges are set and the center is opaque.
Place the mushroom and spinach mixture on one half of the omelette and gently fold the other half over.
Slide the omelette onto a plate and serve immediately alongside the crispy turkey bacon and sliced avocado.

Nutrition

Ingredients

Instructions

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