YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Turkey Bacon and Sautéed Mushrooms
Fluffy egg whites scrambled with fresh spinach and earthy mushrooms, served alongside golden turkey bacon for a savory, protein-packed start.
INGREDIENTS
0.9 cup Egg Whites
3 slices Turkey Bacon
2 cups Baby Spinach
1 cup Sliced White Button Mushrooms
1.25 tablespoons Avocado Oil
PREPARATION
Heat a large non-stick skillet over medium heat and add a teaspoon of the avocado oil.
Place the turkey bacon slices in the skillet and cook for 3-4 minutes per side until they reach a golden brown crispness.
Remove the bacon from the pan and set aside on a paper towel-lined plate.
Add the remaining avocado oil to the same skillet and toss in the sliced mushrooms.
Sauté the mushrooms for about 5 minutes until they have released their liquid and turned a deep golden color.
Add the baby spinach to the skillet and stir for 1 minute until just wilted.
Lower the heat slightly and pour in the egg whites, seasoning with a pinch of sea salt and black pepper if desired.
Gently fold the egg whites with the vegetables using a spatula until they are fully set and fluffy.
Plate the scramble immediately and serve with the crispy turkey bacon on the side.