YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Scramble with Spinach
Pan-scrambled egg whites and lean ground turkey tossed with fresh baby spinach and vine-ripened tomatoes, resulting in a breakfast that is incredibly fluffy.
INGREDIENTS
0.6 cup Liquid Egg Whites
2 ounces Ground Turkey (93% Lean)
2 cups Fresh Baby Spinach
1 teaspoon Extra Virgin Olive Oil
2 tablespoons Red Onion, diced
0.5 cup Cherry Tomatoes, halved
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
Add the diced red onion and ground turkey to the pan, breaking the turkey apart with a spatula until browned and cooked through.
Toss in the halved cherry tomatoes and cook for about 2 minutes until they begin to soften and blister slightly.
Add the fresh baby spinach to the skillet and sauté for 1 minute until the leaves are just wilted.
Reduce the heat to medium and pour in the liquid egg whites.
Gently fold the egg whites into the turkey and vegetable mixture, scrambling until the eggs are fully set and light.
Season with a pinch of sea salt and black pepper to taste before serving warm.