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 light yet satisfying breakfast scramble featuring fluffy egg whites and lean turkey, tossed with fresh spinach and hearty sautéed mushrooms. The dish is finished with silky avocado to add creaminess and healthy fats, making it an energizing start to your day.

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NUTRITION

388kcal
Protein
35.3g
Fat
22.4g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 oz Diced Turkey Breast (28g)

1 cup Fresh Spinach (30g)

1 cup Sliced Mushrooms (70g)

2 tsp Olive Oil (for scramble)

1 tsp Olive Oil (for mushrooms)

1/4 portion Avocado (50g)

1/8 portion Additional Avocado (25g)

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PREPARATION

  • 1

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat. Add the turkey breast and lightly sauté until warmed through.

  • 2

    Add the egg whites to the skillet and gently scramble them with the turkey until they begin to set.

  • 3

    Mix in the fresh spinach, stirring until it wilts and incorporates into the scramble.

  • 4

    In a separate pan, heat 1 teaspoon of olive oil over medium heat and sauté the sliced mushrooms until tender and lightly browned.

  • 5

    Plate the scramble alongside the sautéed mushrooms. Top the scramble with the avocado portions by slicing or dicing them, then gently folding them into the dish.

  • 6

    Serve warm and enjoy a protein-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 light yet satisfying breakfast scramble featuring fluffy egg whites and lean turkey, tossed with fresh spinach and hearty sautéed mushrooms. The dish is finished with silky avocado to add creaminess and healthy fats, making it an energizing start to your day.

NUTRITION

388kcal
Protein
35.3g
Fat
22.4g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 oz Diced Turkey Breast (28g)

1 cup Fresh Spinach (30g)

1 cup Sliced Mushrooms (70g)

2 tsp Olive Oil (for scramble)

1 tsp Olive Oil (for mushrooms)

1/4 portion Avocado (50g)

1/8 portion Additional Avocado (25g)

PREPARATION

  • 1

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat. Add the turkey breast and lightly sauté until warmed through.

  • 2

    Add the egg whites to the skillet and gently scramble them with the turkey until they begin to set.

  • 3

    Mix in the fresh spinach, stirring until it wilts and incorporates into the scramble.

  • 4

    In a separate pan, heat 1 teaspoon of olive oil over medium heat and sauté the sliced mushrooms until tender and lightly browned.

  • 5

    Plate the scramble alongside the sautéed mushrooms. Top the scramble with the avocado portions by slicing or dicing them, then gently folding them into the dish.

  • 6

    Serve warm and enjoy a protein-rich, balanced breakfast.