YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Sautéed Mushrooms
Pan-scrambled egg whites and lean ground turkey tossed with wilted spinach and earthy sautéed mushrooms, finished with a slice of creamy avocado.
INGREDIENTS
1/2 cup Egg Whites
2 ounces Ground Turkey (93% lean)
1 cup sliced White Mushrooms
2 cups fresh Spinach
1 tsp Avocado Oil
1/2 medium Avocado
PREPARATION
Heat a non-stick skillet over medium-high heat with the avocado oil.
Add the ground turkey to the pan, breaking it up with a spatula until browned and cooked through.
Toss in the sliced mushrooms and sauté for 3-4 minutes until they release their moisture and turn golden brown.
Add the fresh spinach to the skillet, stirring constantly until the leaves are just wilted.
Lower the heat to medium and pour in the egg whites, seasoning with a pinch of salt and pepper.
Gently fold the egg whites into the turkey and vegetable mixture until they are set and fluffy.
Plate the scramble immediately and top with fresh avocado slices for a rich finish.