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

Savor this protein-packed breakfast scramble featuring fluffy egg whites blended with lean turkey, fresh spinach, and sautéed mushrooms, all complemented by a hint of low-fat cheese and a side of whole-grain toast. This dish is light, satisfying, and perfect to start your day with balanced nutrition and vibrant flavors.

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NUTRITION

277kcal
Protein
33.6g
Fat
8.2g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (approx. 120g)

1.5 ounces Lean Turkey Breast (approx. 42g)

1/4 cup Low-Fat Shredded Cheese (approx. 28g)

1 cup Fresh Spinach (approx. 30g)

1/2 cup Sliced Mushrooms (approx. 35g)

1 teaspoon Extra Virgin Olive Oil (approx. 4.5g)

1 slice Whole-Grain Bread (approx. 28g)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they begin to soften.

  • 3

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 4

    Reduce the heat to low and pour in the egg whites. Gently scramble the mixture.

  • 5

    Add in the diced lean turkey breast and sprinkle the low-fat shredded cheese over the scramble. Continue stirring until the cheese melts and the turkey is warmed through.

  • 6

    Toast the whole-grain bread slice until golden brown.

  • 7

    Plate your scramble alongside the toast and serve immediately.

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

Savor this protein-packed breakfast scramble featuring fluffy egg whites blended with lean turkey, fresh spinach, and sautéed mushrooms, all complemented by a hint of low-fat cheese and a side of whole-grain toast. This dish is light, satisfying, and perfect to start your day with balanced nutrition and vibrant flavors.

NUTRITION

277kcal
Protein
33.6g
Fat
8.2g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (approx. 120g)

1.5 ounces Lean Turkey Breast (approx. 42g)

1/4 cup Low-Fat Shredded Cheese (approx. 28g)

1 cup Fresh Spinach (approx. 30g)

1/2 cup Sliced Mushrooms (approx. 35g)

1 teaspoon Extra Virgin Olive Oil (approx. 4.5g)

1 slice Whole-Grain Bread (approx. 28g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they begin to soften.

  • 3

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 4

    Reduce the heat to low and pour in the egg whites. Gently scramble the mixture.

  • 5

    Add in the diced lean turkey breast and sprinkle the low-fat shredded cheese over the scramble. Continue stirring until the cheese melts and the turkey is warmed through.

  • 6

    Toast the whole-grain bread slice until golden brown.

  • 7

    Plate your scramble alongside the toast and serve immediately.