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 and savory breakfast scramble featuring fluffy egg whites and lean turkey, tossed with fresh spinach and tender sautéed mushrooms. Delicately cooked in olive oil to bring out the earthy flavors of the mushrooms, this dish is both vibrant and satisfying, perfect for a clean start to your day.

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NUTRITION

215kcal
Protein
34.9g
Fat
6.2g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

5 large Egg Whites (~165g)

2.5 ounces Lean Turkey Breast, diced (~71g)

1 cup Fresh Spinach (30g)

1/2 cup sliced Button Mushrooms (35g)

3 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add 1 teaspoon of olive oil to the skillet and lightly sauté the diced turkey until it's just beginning to brown, about 2-3 minutes.

  • 3

    Add the sliced mushrooms and continue to sauté with the turkey, using the remaining 2 teaspoons of olive oil. Cook until the mushrooms soften and release their moisture, about 3-4 minutes.

  • 4

    Stir in the fresh spinach and allow it to wilt slightly, about 1 minute.

  • 5

    Pour in the egg whites and gently scramble the mixture until the egg whites are fully cooked and set, about 3-4 minutes. Ensure the turkey, mushrooms, and spinach are evenly distributed throughout the scramble.

  • 6

    Season with salt and pepper to taste before serving.

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 and savory breakfast scramble featuring fluffy egg whites and lean turkey, tossed with fresh spinach and tender sautéed mushrooms. Delicately cooked in olive oil to bring out the earthy flavors of the mushrooms, this dish is both vibrant and satisfying, perfect for a clean start to your day.

NUTRITION

215kcal
Protein
34.9g
Fat
6.2g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

5 large Egg Whites (~165g)

2.5 ounces Lean Turkey Breast, diced (~71g)

1 cup Fresh Spinach (30g)

1/2 cup sliced Button Mushrooms (35g)

3 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add 1 teaspoon of olive oil to the skillet and lightly sauté the diced turkey until it's just beginning to brown, about 2-3 minutes.

  • 3

    Add the sliced mushrooms and continue to sauté with the turkey, using the remaining 2 teaspoons of olive oil. Cook until the mushrooms soften and release their moisture, about 3-4 minutes.

  • 4

    Stir in the fresh spinach and allow it to wilt slightly, about 1 minute.

  • 5

    Pour in the egg whites and gently scramble the mixture until the egg whites are fully cooked and set, about 3-4 minutes. Ensure the turkey, mushrooms, and spinach are evenly distributed throughout the scramble.

  • 6

    Season with salt and pepper to taste before serving.