YOUR SOLIN GENERATED RECIPE
Savory Egg and Veggie Breakfast Bowl
Sautéed ground turkey and mushrooms folded into fluffy scrambled eggs and egg whites, served over a bed of wilted spinach for a savory, protein-packed start.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
2 oz ground turkey
0.5 cup sliced mushrooms
1 cup baby spinach
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh chives
PREPARATION
Heat avocado oil in a non-stick skillet over medium-high heat.
Add the ground turkey and sliced mushrooms, breaking the turkey apart with a spatula.
Season with sea salt, black pepper, and garlic powder, cooking until the turkey is browned and mushrooms are tender.
In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.
Lower the heat to medium and pour the egg mixture into the skillet with the turkey and mushrooms.
Gently fold the eggs with a spatula until they are mostly set but still slightly moist.
Add the baby spinach to the pan and stir for 30 seconds until just wilted.
Transfer the scramble to a bowl and garnish with fresh chives before serving.