YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Grilled Turkey Breast and Sautéed Spinach
Pan-scrambled egg whites tossed with lean turkey breast and wilted spinach, served with a side of creamy avocado.
INGREDIENTS
3/4 cup Egg Whites
3 ounces Grilled Turkey Breast, diced
2 cups Fresh Spinach
1 teaspoon Extra Virgin Olive Oil
1/3 medium Avocado, sliced
1/2 cup Fresh Blueberries
PREPARATION
Heat a non-stick skillet over medium heat and add the olive oil.
Add the fresh spinach to the pan and sauté for 1-2 minutes until just wilted, then remove the spinach and set it aside.
Place the diced turkey breast in the skillet for 1 minute to warm it through.
Pour the egg whites into the skillet with the turkey and scramble gently with a spatula until the whites are set and fluffy.
Fold the sautéed spinach back into the egg mixture and season with a pinch of sea salt and black pepper if desired.
Transfer the scramble to a plate and top with the fresh avocado slices.
Serve immediately with the fresh blueberries on the side for a boost of antioxidants.