Egg White and Turkey Spinach Scramble with Sautéed Mushrooms and Toast

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 and Toast

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Spinach Scramble with Sautéed Mushrooms and Toast

A light yet satisfying breakfast scramble featuring tender egg whites combined with lean turkey, fresh spinach, and earthy sautéed mushrooms, served alongside a crisp slice of whole grain toast. The dish balances a delicate texture with savory flavors, accented by a drizzle of olive oil for a rich finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

385kcal
Protein
32g
Fat
20.2g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~183g)

1.5 oz Lean Ground Turkey (~42g)

1 cup Spinach (~30g)

0.5 cup Mushrooms (~35g)

4 tsp Olive Oil (~18g)

1 slice Whole Grain Bread (~28g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, whisk the egg whites lightly with a pinch of salt and pepper.

  • 2

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat. Add the lean ground turkey and sauté until lightly browned.

  • 3

    Add the sliced mushrooms to the skillet and continue to cook until they begin to soften, about 2 minutes.

  • 4

    Toss in the spinach and stir until just wilted.

  • 5

    Pour the whisked egg whites over the turkey and vegetables. Gently scramble until the eggs are fully set and the mixture is combined.

  • 6

    In a separate pan, heat the remaining 2 teaspoons of olive oil. Toast the whole grain bread until crisp and golden on both sides.

  • 7

    Plate the scramble alongside the toasted bread and enjoy your balanced, protein-packed breakfast.

Egg White and Turkey Spinach Scramble with Sautéed Mushrooms and Toast

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 and Toast

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Spinach Scramble with Sautéed Mushrooms and Toast

A light yet satisfying breakfast scramble featuring tender egg whites combined with lean turkey, fresh spinach, and earthy sautéed mushrooms, served alongside a crisp slice of whole grain toast. The dish balances a delicate texture with savory flavors, accented by a drizzle of olive oil for a rich finish.

NUTRITION

385kcal
Protein
32g
Fat
20.2g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~183g)

1.5 oz Lean Ground Turkey (~42g)

1 cup Spinach (~30g)

0.5 cup Mushrooms (~35g)

4 tsp Olive Oil (~18g)

1 slice Whole Grain Bread (~28g)

PREPARATION

  • 1

    In a small bowl, whisk the egg whites lightly with a pinch of salt and pepper.

  • 2

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat. Add the lean ground turkey and sauté until lightly browned.

  • 3

    Add the sliced mushrooms to the skillet and continue to cook until they begin to soften, about 2 minutes.

  • 4

    Toss in the spinach and stir until just wilted.

  • 5

    Pour the whisked egg whites over the turkey and vegetables. Gently scramble until the eggs are fully set and the mixture is combined.

  • 6

    In a separate pan, heat the remaining 2 teaspoons of olive oil. Toast the whole grain bread until crisp and golden on both sides.

  • 7

    Plate the scramble alongside the toasted bread and enjoy your balanced, protein-packed breakfast.