YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Sautéed Mushrooms
Sautéed lean turkey and egg whites scrambled with fresh baby spinach and mushrooms, topped with a sprinkle of crumbly feta.
INGREDIENTS
2.4 ounces 99% Lean Ground Turkey Breast
0.5 cup Liquid Egg Whites
1 cup Fresh Baby Spinach
0.5 cup sliced Cremini Mushrooms
2 teaspoons Extra Virgin Olive Oil
0.25 cup diced Yellow Onion
2 tablespoons Fat-Free Feta Cheese
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
Add the diced onions and sliced mushrooms to the pan and sauté for 3-4 minutes until the onions are translucent and mushrooms are tender.
Add the ground turkey to the skillet, breaking it apart with a wooden spoon, and cook until it is browned and no longer pink.
Toss in the baby spinach and stir for about 1 minute until the leaves are just wilted.
Reduce the heat to medium and pour in the liquid egg whites.
Gently stir the mixture with a spatula, scrambling the egg whites until they are fully set and opaque.
Remove from heat, transfer to a plate, and garnish with the crumbly fat-free feta before serving.