YOUR SOLIN GENERATED RECIPE
Egg White and Potato Scramble with Lean Ground Turkey
Pan-seared potatoes and lean turkey scrambled with fluffy egg whites and black beans, topped with fresh diced tomatoes for a vibrant, savory finish.
INGREDIENTS
3 ounces Lean Ground Turkey (93/7)
100 grams Liquid Egg Whites
150 grams Red Potato, diced
1/4 cup Canned Black Beans, rinsed
1 medium Roma Tomato, diced
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Wash and dice the red potato into small, half-inch cubes to ensure they cook quickly and evenly.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the diced potatoes to the skillet and sauté for 8-10 minutes, stirring occasionally, until they are golden brown and fork-tender.
Add the lean ground turkey to the skillet with the potatoes, breaking it apart with a spatula, and cook until no pink remains.
Stir in the rinsed black beans and cook for 1 minute to heat them through.
Lower the heat to medium and pour the egg whites over the turkey and potato mixture.
Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.
Remove the skillet from the heat and stir in the diced Roma tomatoes.
Season with a pinch of sea salt and cracked black pepper to taste before serving hot.