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

Enjoy a savory morning scramble featuring light and fluffy egg whites combined with lean turkey and fresh spinach, complemented by earthy sautéed mushrooms. Served with toasted whole wheat bread and a touch of creamy avocado, this dish is designed to fuel your day while keeping calories and protein in check.

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NUTRITION

388kcal
Protein
35.3g
Fat
19.1g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~180g)

1.5 oz Lean Turkey Breast (~42g)

1 cup Fresh Spinach

0.5 cup Sliced Mushrooms (~36g)

1 tsp Olive Oil (for mushrooms)

1 tsp Olive Oil (for scramble)

1 slice Whole Wheat Bread

0.33 of an Avocado (~50g)

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PREPARATION

  • 1

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until they begin to soften, about 3-4 minutes. Remove mushrooms from the pan and set aside.

  • 2

    In the same skillet, add another teaspoon of olive oil. Pour in the egg whites and cook gently, stirring occasionally.

  • 3

    Add the lean turkey breast pieces to the egg whites, stirring until they are lightly warmed through.

  • 4

    Fold in the fresh spinach and previously cooked mushrooms, continuing to stir until the spinach wilts slightly.

  • 5

    Toast the whole wheat bread separately until golden and crisp.

  • 6

    Plate the scramble alongside the toasted bread and top or serve with sliced avocado.

  • 7

    Enjoy your nutrient-packed breakfast that perfectly balances protein and calories!

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

Enjoy a savory morning scramble featuring light and fluffy egg whites combined with lean turkey and fresh spinach, complemented by earthy sautéed mushrooms. Served with toasted whole wheat bread and a touch of creamy avocado, this dish is designed to fuel your day while keeping calories and protein in check.

NUTRITION

388kcal
Protein
35.3g
Fat
19.1g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~180g)

1.5 oz Lean Turkey Breast (~42g)

1 cup Fresh Spinach

0.5 cup Sliced Mushrooms (~36g)

1 tsp Olive Oil (for mushrooms)

1 tsp Olive Oil (for scramble)

1 slice Whole Wheat Bread

0.33 of an Avocado (~50g)

PREPARATION

  • 1

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until they begin to soften, about 3-4 minutes. Remove mushrooms from the pan and set aside.

  • 2

    In the same skillet, add another teaspoon of olive oil. Pour in the egg whites and cook gently, stirring occasionally.

  • 3

    Add the lean turkey breast pieces to the egg whites, stirring until they are lightly warmed through.

  • 4

    Fold in the fresh spinach and previously cooked mushrooms, continuing to stir until the spinach wilts slightly.

  • 5

    Toast the whole wheat bread separately until golden and crisp.

  • 6

    Plate the scramble alongside the toasted bread and top or serve with sliced avocado.

  • 7

    Enjoy your nutrient-packed breakfast that perfectly balances protein and calories!