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

A protein-packed breakfast scramble featuring fluffy egg whites and lean turkey breast tossed with fresh spinach and earthy mushrooms, served with a crisp slice of whole-grain toast and creamy avocado. Perfect for a balanced start to your day with vibrant flavors and satisfying textures.

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NUTRITION

383kcal
Protein
33.9g
Fat
17.4g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~120 g)

2 ounces turkey breast (~56 g)

1 cup raw spinach (30 g)

1/2 cup sliced white mushrooms (36 g)

1 teaspoon extra virgin olive oil (4.5 g)

1 slice whole grain bread (28 g)

1/2 avocado (100 g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the 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 spinach and cook until just wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and add the diced turkey breast; gently stir to combine all the ingredients.

  • 5

    Cook the mixture for another 3-4 minutes until the egg whites are fully set and the turkey is heated through.

  • 6

    While the scramble finishes cooking, toast the whole grain bread until it is lightly crisp.

  • 7

    Plate the scramble alongside the toast and top with sliced avocado or gently mash the avocado onto the toast.

  • 8

    Serve warm and enjoy your nutrient-rich, balanced 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

A protein-packed breakfast scramble featuring fluffy egg whites and lean turkey breast tossed with fresh spinach and earthy mushrooms, served with a crisp slice of whole-grain toast and creamy avocado. Perfect for a balanced start to your day with vibrant flavors and satisfying textures.

NUTRITION

383kcal
Protein
33.9g
Fat
17.4g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~120 g)

2 ounces turkey breast (~56 g)

1 cup raw spinach (30 g)

1/2 cup sliced white mushrooms (36 g)

1 teaspoon extra virgin olive oil (4.5 g)

1 slice whole grain bread (28 g)

1/2 avocado (100 g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the 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 spinach and cook until just wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and add the diced turkey breast; gently stir to combine all the ingredients.

  • 5

    Cook the mixture for another 3-4 minutes until the egg whites are fully set and the turkey is heated through.

  • 6

    While the scramble finishes cooking, toast the whole grain bread until it is lightly crisp.

  • 7

    Plate the scramble alongside the toast and top with sliced avocado or gently mash the avocado onto the toast.

  • 8

    Serve warm and enjoy your nutrient-rich, balanced breakfast.