YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Sautéed Mushrooms
Fluffy egg whites scrambled with lean ground turkey and fresh spinach, served with earthy cremini mushrooms sautéed until they are perfectly caramelized.
INGREDIENTS
0.75 cup Egg Whites
2.2 ounces Ground Turkey (93% lean)
0.5 cup sliced Cremini Mushrooms
1 cup fresh Spinach
0.25 cup diced Red Bell Pepper
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Add the ground turkey and diced red bell pepper to the pan, breaking the turkey apart with a spatula until browned and cooked through.
Toss in the sliced mushrooms and cook for 3-4 minutes until they release their liquid and turn golden brown.
Stir in the fresh spinach and the remaining teaspoon of olive oil, cooking just until the leaves begin to wilt.
Lower the heat to medium and pour in the egg whites, stirring constantly to create a light and fluffy scramble.
Remove from heat once the eggs are set and season with a pinch of sea salt and cracked black pepper before serving.