YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Scramble with Sourdough Toast
Fluffy egg whites scrambled with lean ground turkey and fresh baby spinach, served with a slice of toasted sourdough for a satisfying crunch.
INGREDIENTS
2 ounces Ground Turkey (93% lean)
0.5 cup Egg Whites
1 slice Sourdough Bread
1 cup Baby Spinach
0.25 cup Red Bell Pepper, chopped
1 spray Avocado Oil
PREPARATION
Heat a non-stick skillet over medium heat and coat with avocado oil spray.
Add the ground turkey and chopped bell peppers to the pan, cooking until the turkey is browned and the peppers are slightly softened.
Toss in the baby spinach and sauté for about 30 seconds until it begins to wilt.
Lower the heat slightly and pour in the egg whites, stirring constantly with a spatula until the eggs are fluffy and fully set.
While the eggs cook, toast the sourdough bread until it reaches your desired level of golden brown.
Plate the turkey and egg scramble alongside the sourdough toast and season with a pinch of sea salt and black pepper if desired.