Egg White and Spinach Scramble with Lean Turkey and Sautéed Mushrooms

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

Egg White and Spinach Scramble with Lean Turkey and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Lean Turkey and Sautéed Mushrooms

Start your day with a light, savory scramble that blends fluffy egg whites with tender lean turkey, earthy sautéed mushrooms, and fresh spinach, all served with a crisp slice of whole grain toast. This dish brings a comforting flavor profile with a gentle hint of olive oil richness that makes breakfast both nutritious and satisfying.

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NUTRITION

406kcal
Protein
36.9g
Fat
22.2g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 148g)

2 ounces lean turkey breast (approx. 57g)

1/2 cup sliced mushrooms (approx. 36g)

1 cup raw spinach (approx. 30g)

1.5 tablespoons olive oil

1 slice whole grain toast (approx. 28g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 tablespoons of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they begin to soften, about 2-3 minutes.

  • 3

    Add the lean turkey breast (sliced or chopped) to the pan and cook until it is lightly browned, about 2 minutes.

  • 4

    Reduce the heat to medium-low and add the egg whites, stirring gently as they begin to set.

  • 5

    Once the egg whites are starting to firm up, add the spinach and continue cooking until the spinach wilts and the eggs are fully cooked.

  • 6

    Season with salt and pepper to taste.

  • 7

    Toast the whole grain bread slice separately until golden and serve alongside or as a base for the scramble.

  • 8

    Plate the scramble with the toast on the side and enjoy immediately.

Egg White and Spinach Scramble with Lean Turkey and Sautéed Mushrooms

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

Egg White and Spinach Scramble with Lean Turkey and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Lean Turkey and Sautéed Mushrooms

Start your day with a light, savory scramble that blends fluffy egg whites with tender lean turkey, earthy sautéed mushrooms, and fresh spinach, all served with a crisp slice of whole grain toast. This dish brings a comforting flavor profile with a gentle hint of olive oil richness that makes breakfast both nutritious and satisfying.

NUTRITION

406kcal
Protein
36.9g
Fat
22.2g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 148g)

2 ounces lean turkey breast (approx. 57g)

1/2 cup sliced mushrooms (approx. 36g)

1 cup raw spinach (approx. 30g)

1.5 tablespoons olive oil

1 slice whole grain toast (approx. 28g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 tablespoons of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté until they begin to soften, about 2-3 minutes.

  • 3

    Add the lean turkey breast (sliced or chopped) to the pan and cook until it is lightly browned, about 2 minutes.

  • 4

    Reduce the heat to medium-low and add the egg whites, stirring gently as they begin to set.

  • 5

    Once the egg whites are starting to firm up, add the spinach and continue cooking until the spinach wilts and the eggs are fully cooked.

  • 6

    Season with salt and pepper to taste.

  • 7

    Toast the whole grain bread slice separately until golden and serve alongside or as a base for the scramble.

  • 8

    Plate the scramble with the toast on the side and enjoy immediately.