YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Sautéed Mushrooms
Enjoy a hearty yet light scramble combining fluffy egg whites, a delicate whole egg, and lean turkey breast with fresh spinach and sautéed mushrooms. Finished with a side of creamy avocado, this breakfast offers a satisfying blend of flavors and textures that will kickstart your day with energy and balance.
INGREDIENTS
3 large egg whites
1 large whole egg
1 ounce roasted turkey breast
1 cup raw spinach
1 cup white mushrooms
2 teaspoons olive oil
1/2 avocado
PREPARATION
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the mushrooms and sauté until they begin to soften, about 3-4 minutes.
Stir in the spinach and cook until just wilted, about 1 minute.
In a bowl, whisk together the egg whites and whole egg until well combined.
Pour the eggs into the skillet with the vegetables and cook gently, stirring occasionally.
Once the eggs start to set, add the sliced turkey breast and continue to scramble until the eggs are fully cooked and the turkey is warmed through.
Drizzle the remaining olive oil over the scramble for extra flavor.
Serve the scramble on a plate with half an avocado on the side and enjoy immediately.