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 yet satisfying breakfast scramble combining fluffy egg whites, lean turkey, fresh spinach, and earthy sautéed mushrooms, finished with creamy avocado and a side of crunchy whole grain toast. This dish perfectly balances flavors and textures to fuel your morning without overwhelming calories.

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NUTRITION

347kcal
Protein
34.2g
Fat
12.6g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

2 ounces chopped turkey breast (approx 56g)

1 cup fresh spinach (approx 30g)

1 cup sliced mushrooms (approx 70g)

2 teaspoons extra virgin olive oil (approx 9g)

1 quarter medium avocado (approx 50g)

1 slice whole grain bread (approx 28g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they begin to soften.

  • 3

    Stir in the chopped turkey breast and continue cooking for another 2 minutes until slightly browned.

  • 4

    Add the fresh spinach and allow it to wilt, stirring occasionally.

  • 5

    Pour in the egg whites and gently scramble the mixture until the eggs are fully cooked and fluffy.

  • 6

    Season with salt and pepper to taste.

  • 7

    To serve, transfer the scramble to a plate, top with diced avocado, and serve with a toasted slice of whole grain bread on the side.

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 yet satisfying breakfast scramble combining fluffy egg whites, lean turkey, fresh spinach, and earthy sautéed mushrooms, finished with creamy avocado and a side of crunchy whole grain toast. This dish perfectly balances flavors and textures to fuel your morning without overwhelming calories.

NUTRITION

347kcal
Protein
34.2g
Fat
12.6g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

2 ounces chopped turkey breast (approx 56g)

1 cup fresh spinach (approx 30g)

1 cup sliced mushrooms (approx 70g)

2 teaspoons extra virgin olive oil (approx 9g)

1 quarter medium avocado (approx 50g)

1 slice whole grain bread (approx 28g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

    Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they begin to soften.

  • 3

    Stir in the chopped turkey breast and continue cooking for another 2 minutes until slightly browned.

  • 4

    Add the fresh spinach and allow it to wilt, stirring occasionally.

  • 5

    Pour in the egg whites and gently scramble the mixture until the eggs are fully cooked and fluffy.

  • 6

    Season with salt and pepper to taste.

  • 7

    To serve, transfer the scramble to a plate, top with diced avocado, and serve with a toasted slice of whole grain bread on the side.