YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Sautéed Mushrooms
A protein-packed scramble of fluffy egg whites and lean turkey tossed with earthy mushrooms and wilted spinach, topped with creamy avocado.
INGREDIENTS
0.5 cup Liquid Egg Whites
2.5 ounces 93% Lean Ground Turkey
2 cups Fresh Baby Spinach
1 cup Sliced White Mushrooms
1 tablespoon Extra Virgin Olive Oil
30 grams Fresh Avocado
PREPARATION
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until browned and cooked through.
Stir in the sliced mushrooms and sauté for 3-4 minutes until they begin to soften and release their moisture.
Add the baby spinach to the pan and toss frequently until the leaves are just wilted.
Lower the heat to medium and pour in the liquid egg whites.
Gently fold the egg whites into the turkey and vegetable mixture, stirring occasionally until the eggs are set and fluffy.
Season with a pinch of sea salt and black pepper if desired.
Transfer the scramble to a plate and top with the fresh avocado slices before serving.