YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Sautéed Mushrooms
Pan-scrambled egg whites and lean ground turkey sautéed with earthy mushrooms and fresh spinach, finished with a light dusting of cracked black pepper for a savory, toasted aroma.
INGREDIENTS
2.25 ounces Ground Turkey (93% lean)
0.5 cup Liquid Egg Whites
1.5 cups sliced White Button Mushrooms
2 cups Fresh Spinach
0.5 tablespoon Avocado Oil
0.25 cup chopped Red Bell Pepper
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the ground turkey and chopped bell peppers to the skillet, breaking the meat apart with a spatula until browned and cooked through.
Stir in the sliced mushrooms and cook for three to four minutes until they release their moisture and turn golden brown.
Add the fresh spinach to the pan and toss until the leaves are just wilted.
Lower the heat to medium and pour in the liquid egg whites, seasoning with a pinch of salt and pepper.
Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.