YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Veggie Scramble with Sautéed Spinach
Fluffy egg whites scrambled with lean ground turkey and colorful peppers, served alongside garlicky sautéed spinach and creamy sliced avocado.
INGREDIENTS
0.75 cup Liquid Egg Whites
1.25 ounces Ground Turkey (93% lean)
1 tablespoon Avocado Oil
2 cups Baby Spinach
0.5 cup chopped Red Bell Pepper
0.25 cup diced Yellow Onion
0.25 medium Avocado, sliced
PREPARATION
Heat half of the avocado oil in a non-stick skillet over medium heat.
Add the diced onion and red bell pepper, sautéing for 3-4 minutes until the onions are translucent.
Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.
Pour the liquid egg whites into the skillet with the turkey and vegetables, stirring gently until the eggs are set and fluffy.
Remove the scramble from the pan and set aside on a plate.
In the same pan, add the remaining avocado oil and the baby spinach, sautéing for 1-2 minutes until just wilted.
Serve the scramble alongside the sautéed spinach and top with fresh avocado slices.