YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Sautéed Mushrooms
A light yet protein-packed breakfast scramble featuring fluffy egg whites paired with lean turkey and fresh spinach, served alongside savory sautéed mushrooms. This dish brings together the subtle flavors of tender veggies and lean meat, all perfectly complemented by a touch of olive oil for a smooth finish.
INGREDIENTS
5 egg whites
3.5 ounces turkey breast
1 cup spinach
1 cup sliced mushrooms
2 teaspoons olive oil
PREPARATION
Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.
Add the sliced mushrooms and sauté until they start to soften and release moisture, about 3-4 minutes.
Stir in the spinach and cook until just wilted, about 1 minute.
Remove the mushrooms and spinach from the skillet and set aside.
Wipe the skillet clean and add the remaining 1 teaspoon of olive oil.
Pour in the egg whites and cook gently, stirring occasionally.
When the egg whites begin to set, add in the turkey breast pieces and the sautéed mushroom-spinach mix.
Continue to cook while stirring until the eggs are fully set and the turkey is heated through, about 2-3 minutes.
Plate the scramble and serve warm.