YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Sautéed Mushrooms
Fluffy egg whites scrambled with lean ground turkey and fresh spinach, topped with golden caramelized mushrooms for a savory morning start.
INGREDIENTS
0.5 cup Liquid Egg Whites
2 ounces Ground Turkey (93% lean)
0.5 cup White Button Mushrooms, sliced
2 cups Baby Spinach
2 teaspoons Avocado Oil
2 tablespoons Yellow Onion, diced
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the diced onions and sliced mushrooms to the pan, sautéing until the mushrooms are tender and caramelized.
Add the ground turkey to the skillet, breaking it into small crumbles with a wooden spoon until browned and cooked through.
Toss in the baby spinach and cook for one minute until the leaves are bright green and wilted.
Reduce the heat to medium and pour in the liquid egg whites, stirring gently until they are fully set and fluffy.
Season the scramble with a pinch of sea salt and cracked black pepper before serving hot.