YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Grilled Tomatoes
Pan-scrambled egg whites and lean turkey tossed with fresh spinach, served alongside thick slices of vine-ripened tomato grilled until juicy and caramelized.
INGREDIENTS
1/2 cup Egg Whites
2 oz Ground Turkey (93% lean)
2 cups Baby Spinach
1 medium Tomato
2 tsp Extra Virgin Olive Oil
1/2 oz Feta Cheese
PREPARATION
Slice the tomato into thick rounds and season lightly with salt and pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the tomato slices in the pan and sear for 2-3 minutes per side until softened and slightly charred.
Remove the tomatoes from the pan and set aside on a warm plate.
Add the remaining teaspoon of olive oil to the same pan and add the ground turkey.
Cook the turkey while breaking it into small crumbles until it is fully browned and cooked through.
Add the baby spinach to the skillet and sauté for 1 minute until just wilted.
Reduce the heat to medium and pour in the egg whites.
Gently fold the egg whites into the turkey and spinach mixture until they are fully set and fluffy.
Sprinkle with crumbled feta cheese and serve immediately with the grilled tomatoes on the side.