YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Breast Scramble with Spinach and Mushrooms
A vibrant and satisfying breakfast scramble featuring a delicate balance of protein-packed egg whites and lean turkey breast, complemented by earthy mushrooms, fresh spinach, and a creamy hint of avocado. Lightly sautéed in olive oil, this dish is designed to energize your morning with its delightful textures and balanced flavors.
INGREDIENTS
6 large Egg Whites
1 Whole Egg
2.5 ounces Turkey Breast
1 cup Spinach
0.5 cup sliced Mushrooms
1.5 teaspoons Olive Oil
1/4 medium Avocado
PREPARATION
Crack 6 egg whites and 1 whole egg into a bowl, whisking gently until well blended.
Thinly slice the turkey breast if not pre-sliced, and roughly chop the spinach and mushrooms.
Heat 1.5 teaspoons of olive oil in a non-stick skillet over medium heat.
Add the mushrooms first, sautéing until they begin to soften, then toss in the spinach and stir until just wilted.
Pour the egg mixture and add the turkey breast into the skillet. Gently scramble together, ensuring even cooking.
Once the eggs are softly set and the turkey is heated through, remove from heat.
Plate the scramble and top with diced avocado for creaminess and extra flavor.
Serve immediately and enjoy a nutritious start to your day.