YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Sautéed Mushrooms
Fluffy egg whites and lean turkey scrambled with earthy mushrooms and fresh spinach, served with a side of creamy avocado.
INGREDIENTS
0.75 cup Egg Whites
2 ounces Ground Turkey (93% Lean)
0.75 cup sliced White Button Mushrooms
1 cup Baby Spinach
1 tablespoon Avocado Oil
0.25 medium Avocado
PREPARATION
Heat the avocado 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 for 5-7 minutes until the turkey is browned and the mushrooms have released their moisture and turned golden.
Toss in the baby spinach and sauté for 1 minute until just wilted.
Lower the heat to medium and pour in the liquid egg whites.
Season with a pinch of sea salt and black pepper as desired.
Gently stir the mixture continuously until the egg whites are set and fluffy.
Transfer the scramble to a plate and top with freshly sliced avocado.