YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Sautéed Mushrooms
Enjoy a nourishing breakfast scramble that harmoniously blends tender egg whites with lean turkey, vibrant spinach, and earthy mushrooms. Sautéed in olive oil and served with a crisp slice of whole grain toast and a creamy quarter avocado, this dish offers a delightful mix of textures and flavors to kick-start your day.
INGREDIENTS
2 large egg whites (66g)
2.5 ounces lean ground turkey breast (71g)
1 cup fresh spinach
0.5 cup sliced mushrooms
3 teaspoons olive oil
1 slice whole grain toast
0.25 portion avocado (50g)
PREPARATION
Heat a nonstick skillet over medium heat and add 3 teaspoons of olive oil.
Add the sliced mushrooms to the skillet and sauté for about 2-3 minutes until they begin to soften.
Add the fresh spinach to the mushrooms and continue to sauté until the spinach is wilted.
Reduce the heat slightly and add in the lean ground turkey. Cook for 3-4 minutes, breaking it apart, until it is no longer pink.
Pour in the egg whites and gently stir, allowing the mixture to cook until the egg whites are set, creating a soft scramble.
Season with salt and pepper to taste if desired.
Toast the whole grain bread slice separately until lightly browned.
Plate the scramble alongside the toast and add the avocado on the side.
Serve warm and enjoy your balanced, protein-packed breakfast!