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 delicious and balanced morning scramble featuring light egg whites, lean turkey, and vibrant spinach, perfectly complemented by earthy sautéed mushrooms. Served with creamy avocado and a slice of whole grain toast, this meal is a harmonious blend of textures and flavors to energize your start.

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NUTRITION

425kcal
Protein
39.4g
Fat
18.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (~210g)

2 ounces turkey breast, diced (~56g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

1 tsp olive oil (5g)

1/2 medium avocado (~100g)

1 slice whole grain bread (~28g)

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat. Add 1 teaspoon of olive oil.

  • 2

    Sauté the sliced mushrooms in the olive oil until they release their moisture and begin to brown, about 3-4 minutes. Remove mushrooms from the pan and set aside.

  • 3

    In the same pan, add the diced turkey breast and cook until warmed through and lightly browned, about 2-3 minutes.

  • 4

    Add the fresh spinach to the turkey and stir until the spinach starts to wilt.

  • 5

    Pour in the egg whites and gently scramble with the turkey and spinach mixture. Season with a pinch of salt and pepper.

  • 6

    Continue cooking until the egg whites are softly set, about 3-4 minutes. Stir in the sautéed mushrooms just before finishing.

  • 7

    Toast the whole grain bread and slice the avocado.

  • 8

    Serve the scramble hot with the toasted bread on the side and avocado slices on top or on the side for a satisfying breakfast.

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 delicious and balanced morning scramble featuring light egg whites, lean turkey, and vibrant spinach, perfectly complemented by earthy sautéed mushrooms. Served with creamy avocado and a slice of whole grain toast, this meal is a harmonious blend of textures and flavors to energize your start.

NUTRITION

425kcal
Protein
39.4g
Fat
18.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (~210g)

2 ounces turkey breast, diced (~56g)

1 cup fresh spinach (30g)

1/2 cup sliced mushrooms (35g)

1 tsp olive oil (5g)

1/2 medium avocado (~100g)

1 slice whole grain bread (~28g)

Salt & pepper to taste

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat. Add 1 teaspoon of olive oil.

  • 2

    Sauté the sliced mushrooms in the olive oil until they release their moisture and begin to brown, about 3-4 minutes. Remove mushrooms from the pan and set aside.

  • 3

    In the same pan, add the diced turkey breast and cook until warmed through and lightly browned, about 2-3 minutes.

  • 4

    Add the fresh spinach to the turkey and stir until the spinach starts to wilt.

  • 5

    Pour in the egg whites and gently scramble with the turkey and spinach mixture. Season with a pinch of salt and pepper.

  • 6

    Continue cooking until the egg whites are softly set, about 3-4 minutes. Stir in the sautéed mushrooms just before finishing.

  • 7

    Toast the whole grain bread and slice the avocado.

  • 8

    Serve the scramble hot with the toasted bread on the side and avocado slices on top or on the side for a satisfying breakfast.