Egg White Turkey Scramble with Asparagus and Seaweed

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

Egg White Turkey Scramble with Asparagus and Seaweed

YOUR SOLIN GENERATED RECIPE

Egg White Turkey Scramble with Asparagus and Seaweed

Enjoy a light, protein-packed scramble that combines the clean flavors of egg whites and turkey with the crisp bite of asparagus and an umami twist from delicate seaweed. Perfectly balanced for a satisfying breakfast that's both nutritious and delicious.

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NUTRITION

206kcal
Protein
36.6g
Fat
3.9g
Carbs
6.1g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

2 ounces diced turkey breast (approx. 56g)

5 asparagus spears (approx. 100g)

5 grams dried seaweed

0.5 teaspoon olive oil

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and lightly coat with olive oil.

  • 2

    Add diced turkey to the skillet and sauté for 2 minutes until slightly browned.

  • 3

    Add chopped asparagus spears and cook for an additional 2-3 minutes until they start to soften.

  • 4

    Pour in the egg whites and gently scramble with the turkey and asparagus until the eggs are fully set.

  • 5

    Sprinkle the dried seaweed evenly over the scramble, stirring briefly to combine.

  • 6

    Season with a pinch of salt and pepper if desired, and serve immediately.

Egg White Turkey Scramble with Asparagus and Seaweed

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

Egg White Turkey Scramble with Asparagus and Seaweed

YOUR SOLIN GENERATED RECIPE

Egg White Turkey Scramble with Asparagus and Seaweed

Enjoy a light, protein-packed scramble that combines the clean flavors of egg whites and turkey with the crisp bite of asparagus and an umami twist from delicate seaweed. Perfectly balanced for a satisfying breakfast that's both nutritious and delicious.

NUTRITION

206kcal
Protein
36.6g
Fat
3.9g
Carbs
6.1g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

2 ounces diced turkey breast (approx. 56g)

5 asparagus spears (approx. 100g)

5 grams dried seaweed

0.5 teaspoon olive oil

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and lightly coat with olive oil.

  • 2

    Add diced turkey to the skillet and sauté for 2 minutes until slightly browned.

  • 3

    Add chopped asparagus spears and cook for an additional 2-3 minutes until they start to soften.

  • 4

    Pour in the egg whites and gently scramble with the turkey and asparagus until the eggs are fully set.

  • 5

    Sprinkle the dried seaweed evenly over the scramble, stirring briefly to combine.

  • 6

    Season with a pinch of salt and pepper if desired, and serve immediately.