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, protein-packed breakfast scramble featuring fluffy egg whites and lean turkey mingled with fresh spinach and savory sautéed mushrooms. This dish is finished with a hint of extra virgin olive oil and a burst of natural sweetness from a ripe banana, offering a balanced start to your day with clean, simple ingredients.

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NUTRITION

372kcal
Protein
34.6g
Fat
20.6g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1.5 ounces lean ground turkey (approx. 42.5g)

1 cup fresh spinach

1/2 cup sliced mushrooms

3 teaspoons olive oil

1/2 medium ripe banana

1 teaspoon coconut oil

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat.

  • 2

    Add 1 teaspoon of olive oil to the skillet and sauté the sliced mushrooms until they soften and become lightly golden, about 3-4 minutes.

  • 3

    Transfer the sautéed mushrooms to a bowl and set aside.

  • 4

    In the same skillet, add the remaining 2 teaspoons of olive oil. Add the lean ground turkey and cook over medium heat until just browned, breaking it up as it cooks.

  • 5

    Add the fresh spinach to the skillet with the turkey and cook until wilted.

  • 6

    Pour in the egg whites and gently stir to combine with the turkey and spinach. Cook until the egg whites are set and fluffy.

  • 7

    Fold the previously sautéed mushrooms back into the scramble and mix gently.

  • 8

    Warm the 1/2 medium banana by slicing it and placing it on top or serving on the side for a touch of natural sweetness.

  • 9

    Finish with 1 teaspoon of coconut oil drizzled over the scramble for an extra layer of flavor.

  • 10

    Plate the scramble 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

A light, protein-packed breakfast scramble featuring fluffy egg whites and lean turkey mingled with fresh spinach and savory sautéed mushrooms. This dish is finished with a hint of extra virgin olive oil and a burst of natural sweetness from a ripe banana, offering a balanced start to your day with clean, simple ingredients.

NUTRITION

372kcal
Protein
34.6g
Fat
20.6g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1.5 ounces lean ground turkey (approx. 42.5g)

1 cup fresh spinach

1/2 cup sliced mushrooms

3 teaspoons olive oil

1/2 medium ripe banana

1 teaspoon coconut oil

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat.

  • 2

    Add 1 teaspoon of olive oil to the skillet and sauté the sliced mushrooms until they soften and become lightly golden, about 3-4 minutes.

  • 3

    Transfer the sautéed mushrooms to a bowl and set aside.

  • 4

    In the same skillet, add the remaining 2 teaspoons of olive oil. Add the lean ground turkey and cook over medium heat until just browned, breaking it up as it cooks.

  • 5

    Add the fresh spinach to the skillet with the turkey and cook until wilted.

  • 6

    Pour in the egg whites and gently stir to combine with the turkey and spinach. Cook until the egg whites are set and fluffy.

  • 7

    Fold the previously sautéed mushrooms back into the scramble and mix gently.

  • 8

    Warm the 1/2 medium banana by slicing it and placing it on top or serving on the side for a touch of natural sweetness.

  • 9

    Finish with 1 teaspoon of coconut oil drizzled over the scramble for an extra layer of flavor.

  • 10

    Plate the scramble and serve immediately.