YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Veggie Scramble with Sautéed Spinach
Sautéed ground turkey and egg whites scrambled with bell peppers and onions, served over a bed of garlicky spinach and topped with creamy avocado.
INGREDIENTS
3 oz Ground Turkey (93% lean)
1/2 cup liquid Egg Whites
2 cups Baby Spinach
1/2 cup diced Red Bell Pepper
2 tbsp diced Yellow Onion
2 tsp Extra Virgin Olive Oil
50g Avocado
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Add the ground turkey, diced onions, and bell peppers to the pan.
Cook while breaking up the turkey with a spatula until the meat is browned and the vegetables are tender.
Lower the heat to medium and pour in the egg whites, stirring constantly until the eggs are fully scrambled and set.
Remove the turkey and egg mixture from the pan and set aside.
Add the remaining teaspoon of olive oil to the same pan and toss in the baby spinach.
Sauté the spinach for about one minute until it just begins to wilt.
Place the sautéed spinach on a plate, top with the turkey scramble, and garnish with sliced avocado.