Protein-Packed Egg White and Turkey Breakfast Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Egg White and Turkey Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Egg White and Turkey Breakfast Bowl

Start your day with this vibrant bowl featuring fluffy egg whites and lean ground turkey, mixed with fresh spinach, crisp red bell pepper, and a burst of cherry tomatoes. A hint of olive oil and a serving of light quinoa adds just the right balance of texture and flavor, making it a satisfying meal any time of day.

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NUTRITION

335kcal
Protein
41.8g
Fat
6.9g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

3 ounces lean ground turkey (approx. 85g)

1 cup raw spinach (30g)

0.5 cup diced red bell pepper (75g)

0.25 cup diced red onion (40g)

0.5 cup cherry tomatoes (75g)

0.5 teaspoon olive oil (2.3g)

0.33 cup cooked quinoa (60g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Lightly coat the skillet with olive oil and sauté the diced red onion and red bell pepper for 2-3 minutes until they soften.

  • 3

    Add the lean ground turkey to the skillet, breaking it apart as it cooks. Continue sautéing until the turkey is browned and cooked through, about 5-7 minutes.

  • 4

    In a separate bowl, whisk the egg whites. Pour them into the skillet with the turkey and vegetables. Cook, stirring gently to scramble and mix all ingredients thoroughly.

  • 5

    Once the eggs are cooked, stir in the raw spinach and cherry tomatoes. Allow the residual heat to wilt the spinach slightly and warm the tomatoes.

  • 6

    Fold in the cooked quinoa, ensuring even distribution throughout the bowl.

  • 7

    Season with salt and pepper to taste if desired, and serve warm.

Protein-Packed Egg White and Turkey Breakfast Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Egg White and Turkey Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Protein-Packed Egg White and Turkey Breakfast Bowl

Start your day with this vibrant bowl featuring fluffy egg whites and lean ground turkey, mixed with fresh spinach, crisp red bell pepper, and a burst of cherry tomatoes. A hint of olive oil and a serving of light quinoa adds just the right balance of texture and flavor, making it a satisfying meal any time of day.

NUTRITION

335kcal
Protein
41.8g
Fat
6.9g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

3 ounces lean ground turkey (approx. 85g)

1 cup raw spinach (30g)

0.5 cup diced red bell pepper (75g)

0.25 cup diced red onion (40g)

0.5 cup cherry tomatoes (75g)

0.5 teaspoon olive oil (2.3g)

0.33 cup cooked quinoa (60g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Lightly coat the skillet with olive oil and sauté the diced red onion and red bell pepper for 2-3 minutes until they soften.

  • 3

    Add the lean ground turkey to the skillet, breaking it apart as it cooks. Continue sautéing until the turkey is browned and cooked through, about 5-7 minutes.

  • 4

    In a separate bowl, whisk the egg whites. Pour them into the skillet with the turkey and vegetables. Cook, stirring gently to scramble and mix all ingredients thoroughly.

  • 5

    Once the eggs are cooked, stir in the raw spinach and cherry tomatoes. Allow the residual heat to wilt the spinach slightly and warm the tomatoes.

  • 6

    Fold in the cooked quinoa, ensuring even distribution throughout the bowl.

  • 7

    Season with salt and pepper to taste if desired, and serve warm.