Egg White and Turkey Spinach Scramble with Sautéed Mushrooms

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

Egg White and Turkey Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Spinach Scramble with Sautéed Mushrooms

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble combined with savory turkey, fresh spinach, and earthy sautéed mushrooms. Complemented by a slice of whole grain toast and a quarter of avocado for a balanced morning meal with a hint of creaminess and a crunch to kickstart your day.

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NUTRITION

378kcal
Protein
36.4g
Fat
18.6g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (120g total)

2.3 ounces Turkey Breast (65g)

1 cup fresh Spinach

1/2 cup sliced Mushrooms

2 teaspoons Olive Oil

1/4 Avocado

1 slice Whole Grain Bread

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they become tender and lightly browned, about 3-4 minutes. Remove the mushrooms and set aside.

  • 3

    In the same skillet, add the remaining teaspoon of olive oil and toss in the fresh spinach. Sauté until just wilted, about 1 minute.

  • 4

    Pour in the egg whites and add the chopped turkey breast. Stir gently to combine with the spinach, cooking until the egg whites are mostly set, about 2-3 minutes.

  • 5

    Return the sautéed mushrooms to the pan and mix well. Season with salt and pepper to taste.

  • 6

    Meanwhile, toast a slice of whole grain bread until golden.

  • 7

    Plate the scramble and serve with the toasted bread alongside a quarter of fresh avocado. Enjoy your balanced, nutrient-rich breakfast.

Egg White and Turkey Spinach Scramble with Sautéed Mushrooms

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

Egg White and Turkey Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Spinach Scramble with Sautéed Mushrooms

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble combined with savory turkey, fresh spinach, and earthy sautéed mushrooms. Complemented by a slice of whole grain toast and a quarter of avocado for a balanced morning meal with a hint of creaminess and a crunch to kickstart your day.

NUTRITION

378kcal
Protein
36.4g
Fat
18.6g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (120g total)

2.3 ounces Turkey Breast (65g)

1 cup fresh Spinach

1/2 cup sliced Mushrooms

2 teaspoons Olive Oil

1/4 Avocado

1 slice Whole Grain Bread

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they become tender and lightly browned, about 3-4 minutes. Remove the mushrooms and set aside.

  • 3

    In the same skillet, add the remaining teaspoon of olive oil and toss in the fresh spinach. Sauté until just wilted, about 1 minute.

  • 4

    Pour in the egg whites and add the chopped turkey breast. Stir gently to combine with the spinach, cooking until the egg whites are mostly set, about 2-3 minutes.

  • 5

    Return the sautéed mushrooms to the pan and mix well. Season with salt and pepper to taste.

  • 6

    Meanwhile, toast a slice of whole grain bread until golden.

  • 7

    Plate the scramble and serve with the toasted bread alongside a quarter of fresh avocado. Enjoy your balanced, nutrient-rich breakfast.