YOUR SOLIN GENERATED RECIPE
Parsley Scrambled Eggs with Extra Egg White and Lean Turkey
Whisked eggs and whites scrambled with lean ground turkey and fresh parsley for a protein-packed start that feels incredibly fluffy and light.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
4 oz ground turkey
1 tsp extra virgin olive oil
1 cup fresh baby spinach
0.25 cup fresh flat-leaf parsley
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, whisk together the 2 whole eggs and 0.5 cup of liquid egg whites until well combined and slightly frothy.
Finely chop the fresh parsley and set aside for the final garnish.
Heat the olive oil in a non-stick skillet over medium heat.
Add the ground turkey to the skillet, seasoning with garlic powder, sea salt, and black pepper.
Cook the turkey, breaking it into small crumbles with a spatula, until fully browned and cooked through.
Add the baby spinach to the skillet and sauté for 1 minute until just wilted.
Lower the heat to medium-low and pour the whisked egg mixture over the turkey and spinach.
Gently fold the eggs with a spatula, allowing them to set into soft curds without overcooking.
Just before the eggs are finished, stir in the fresh parsley and serve immediately.