Egg White Veggie Scramble with Greek Yogurt and Sliced Turkey

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Veggie Scramble with Greek Yogurt and Sliced Turkey

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Greek Yogurt and Sliced Turkey

Start your day with a light yet satisfying scramble featuring fluffy egg whites combined with a vibrant mix of spinach, red bell pepper, and mushrooms. Enhanced by a delicate drizzle of olive oil, and served with a refreshing side of creamy nonfat Greek yogurt and a hint of savory sliced turkey, finished off with a scattering of fresh avocado for a smooth texture. This dish offers a balanced mix of lean protein, healthful fats, and nutrient-rich veggies in a delectable morning meal.

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NUTRITION

441kcal
Protein
36.4g
Fat
25.8g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 cup Fresh Spinach (30g)

1/2 cup Diced Red Bell Pepper (75g)

1/2 cup Sliced Mushrooms (35g)

0.5 ounce Sliced Turkey Breast (14g)

1/4 cup Nonfat Greek Yogurt (61g)

1 tablespoon Olive Oil (14g)

1/2 Avocado (100g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the sliced mushrooms and diced red bell pepper to the skillet, sauté for 2-3 minutes until slightly softened.

  • 3

    Stir in the fresh spinach and cook until wilted, about 1 minute.

  • 4

    Pour in the egg whites and gently scramble with the vegetables until just set.

  • 5

    Plate the scramble and top with the sliced turkey breast.

  • 6

    Serve with a dollop of nonfat Greek yogurt on the side and garnish with diced avocado.

  • 7

    Season with salt and pepper to taste before enjoying your nutritious breakfast.

Egg White Veggie Scramble with Greek Yogurt and Sliced Turkey

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Veggie Scramble with Greek Yogurt and Sliced Turkey

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Greek Yogurt and Sliced Turkey

Start your day with a light yet satisfying scramble featuring fluffy egg whites combined with a vibrant mix of spinach, red bell pepper, and mushrooms. Enhanced by a delicate drizzle of olive oil, and served with a refreshing side of creamy nonfat Greek yogurt and a hint of savory sliced turkey, finished off with a scattering of fresh avocado for a smooth texture. This dish offers a balanced mix of lean protein, healthful fats, and nutrient-rich veggies in a delectable morning meal.

NUTRITION

441kcal
Protein
36.4g
Fat
25.8g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 cup Fresh Spinach (30g)

1/2 cup Diced Red Bell Pepper (75g)

1/2 cup Sliced Mushrooms (35g)

0.5 ounce Sliced Turkey Breast (14g)

1/4 cup Nonfat Greek Yogurt (61g)

1 tablespoon Olive Oil (14g)

1/2 Avocado (100g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the sliced mushrooms and diced red bell pepper to the skillet, sauté for 2-3 minutes until slightly softened.

  • 3

    Stir in the fresh spinach and cook until wilted, about 1 minute.

  • 4

    Pour in the egg whites and gently scramble with the vegetables until just set.

  • 5

    Plate the scramble and top with the sliced turkey breast.

  • 6

    Serve with a dollop of nonfat Greek yogurt on the side and garnish with diced avocado.

  • 7

    Season with salt and pepper to taste before enjoying your nutritious breakfast.