Turkey Spinach Egg White Scramble with Sautéed Mushrooms

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

Turkey Spinach Egg White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Turkey Spinach Egg White Scramble with Sautéed Mushrooms

A light yet satisfying breakfast scramble combining fluffy egg whites, lean turkey, earthy sautéed mushrooms, and fresh spinach, all brought together with a hint of olive oil for a rich flavor without overpowering the dish.

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NUTRITION

412kcal
Protein
33g
Fat
28g
Carbs
5g

SERVINGS

1 serving

INGREDIENTS

5 large-egg equivalents Liquid Egg Whites (approx. 150g)

2 ounces chopped Turkey Breast

1 cup sliced Mushrooms

1 cup Baby Spinach

6 teaspoons Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Stir in the chopped turkey breast and continue to sauté for another 2 minutes to warm through.

  • 4

    Add the baby spinach to the skillet and cook until just wilted, about 1 minute.

  • 5

    Pour in the liquid egg whites and gently scramble the mixture until the eggs are set but still moist, about 3-4 minutes.

  • 6

    Season with salt and pepper to taste and serve warm.

Turkey Spinach Egg White Scramble with Sautéed Mushrooms

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

Turkey Spinach Egg White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Turkey Spinach Egg White Scramble with Sautéed Mushrooms

A light yet satisfying breakfast scramble combining fluffy egg whites, lean turkey, earthy sautéed mushrooms, and fresh spinach, all brought together with a hint of olive oil for a rich flavor without overpowering the dish.

NUTRITION

412kcal
Protein
33g
Fat
28g
Carbs
5g

SERVINGS

1 serving

INGREDIENTS

5 large-egg equivalents Liquid Egg Whites (approx. 150g)

2 ounces chopped Turkey Breast

1 cup sliced Mushrooms

1 cup Baby Spinach

6 teaspoons Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Stir in the chopped turkey breast and continue to sauté for another 2 minutes to warm through.

  • 4

    Add the baby spinach to the skillet and cook until just wilted, about 1 minute.

  • 5

    Pour in the liquid egg whites and gently scramble the mixture until the eggs are set but still moist, about 3-4 minutes.

  • 6

    Season with salt and pepper to taste and serve warm.