YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Sautéed Mushrooms
A fluffy egg white scramble tossed with lean ground turkey and wilted spinach, served with savory sautéed mushrooms for a satisfyingly earthy finish.
INGREDIENTS
1/2 cup Egg Whites
3 ounces 93% Lean Ground Turkey
1 cup sliced White Button Mushrooms
2 cups fresh Spinach
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a large non-stick skillet over medium-high heat.
Add the sliced mushrooms to the skillet and sauté for 3-5 minutes until they are browned and tender.
Add the ground turkey to the pan, breaking it into small crumbles with a spatula, and cook until no longer pink.
Toss in the fresh spinach and stir for about 1 minute until the leaves are just wilted.
Reduce the heat to medium and drizzle in the remaining teaspoon of olive oil.
Pour the egg whites over the turkey and vegetable mixture.
Gently fold the ingredients together with a spatula until the egg whites are fully set and opaque.
Remove from heat and season with a pinch of sea salt and cracked black pepper to taste.