YOUR SOLIN GENERATED RECIPE
Sautéed lean turkey and earthy mushrooms tossed with fluffy brown rice and soft-scrambled eggs for a protein-packed bowl that is incredibly savory.
INGREDIENTS
0.25 cup cooked brown rice
2.5 oz ground turkey
2 large eggs
0.5 cup liquid egg whites
1 cup baby spinach
0.5 cup sliced mushrooms
0 tsp toasted sesame oil
1 tbsp tamari
1 tbsp nutritional yeast
0.25 tsp sea salt
0.25 tsp black pepper
0 tsp avocado oil
PREPARATION
Heat the avocado oil in a large skillet over medium-high heat.
Add the ground turkey and sliced mushrooms to the skillet, breaking the turkey apart with a spatula until it is browned and the mushrooms are tender.
Stir in the cooked brown rice and baby spinach, sautéing for about 2 minutes until the spinach is completely wilted.
In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.
Push the rice and turkey mixture to the edges of the skillet to create an open well in the center of the pan.
Pour the egg mixture into the well and scramble gently with the spatula until the eggs are just set.
Fold the scrambled eggs into the surrounding rice and turkey mixture and remove the skillet from the heat.
Drizzle the entire bowl with tamari and toasted sesame oil, then sprinkle with nutritional yeast, sea salt, and black pepper before serving warm.