YOUR SOLIN GENERATED RECIPE
Loaded Egg and Cheese Sandwich
Fluffy scrambled eggs and egg whites folded with savory ground turkey and melted sharp cheddar, served open-faced on toasted sprouted grain bread with crisp spinach.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
2 oz ground turkey breast
1 oz sharp cheddar cheese
1 slice sprouted grain bread
1 cup fresh baby spinach
2 slices tomato
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp ghee
PREPARATION
Place a non-stick skillet over medium heat and add the ghee to coat the surface.
Add the ground turkey breast to the skillet, seasoning with half of the sea salt and black pepper, and cook until browned and fully cooked through.
In a small bowl, whisk together the large eggs and liquid egg whites until the mixture is uniform and slightly frothy.
Pour the egg mixture into the skillet with the turkey, stirring gently with a spatula to create fluffy, soft curds.
When the eggs are nearly set, sprinkle the sharp cheddar cheese over the top and cover the pan for 30 seconds to allow it to melt.
Toast the sprouted grain bread until golden and place it on a serving plate.
Layer the fresh baby spinach and tomato slices onto the toasted bread.
Top the vegetables with the cheesy egg and turkey scramble, finishing with the remaining sea salt and black pepper.