YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Scramble with Spinach and Mushrooms
Pan-scrambled egg whites and lean turkey tossed with earthy mushrooms and spinach, finished with creamy sliced avocado.
INGREDIENTS
0.5 cup Egg Whites
3 ounces Ground Turkey (93% lean)
1 tablespoon Extra Virgin Olive Oil
1 cup Sliced White Button Mushrooms
2 cups Fresh Baby Spinach
0.25 medium Avocado
PREPARATION
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the ground turkey and sliced mushrooms to the pan, breaking up the turkey with a spatula.
Cook until the turkey is fully browned and the mushrooms have released their moisture and turned golden.
Lower the heat to medium and stir in the baby spinach, sautéing until the leaves are just wilted.
Pour the egg whites into the skillet and gently fold them into the turkey and vegetable mixture.
Continue to cook, stirring occasionally, until the egg whites are firm and opaque.
Season the scramble with a pinch of sea salt and cracked black pepper to taste.
Plate the scramble immediately and top with the fresh avocado slices for a rich finish.