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

Start your day with this light yet satisfying scramble that pairs delicate egg whites with lean turkey and vibrant spinach, complemented by earthy sautéed mushrooms and the creaminess of avocado. A drizzle of olive oil ties the flavors together, making each bite both hearty and refreshing.

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NUTRITION

388kcal
Protein
34.7g
Fat
23.7g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 oz Turkey Breast (28g)

1 cup Fresh Spinach (30g)

1/2 cup Button Mushrooms, sliced (36g)

4 teaspoons Olive Oil (approx. 18g)

1/4 medium Avocado (60g)

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

    Sauté the sliced mushrooms until they soften and begin to brown, about 3-4 minutes.

  • 3

    Add the fresh spinach to the skillet and cook until it wilts, about 1-2 minutes.

  • 4

    In a bowl, whisk the egg whites and add them to the skillet along with the turkey breast, breaking the turkey into small pieces.

  • 5

    Stir gently and cook the mixture until the egg whites are set and the turkey is heated through, about 3-4 minutes.

  • 6

    Remove from heat and transfer to a serving dish.

  • 7

    Drizzle the remaining 2 teaspoons of olive oil over the scramble and top with the quartered avocado for added creaminess.

  • 8

    Serve immediately and enjoy a protein-rich, balanced 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

Start your day with this light yet satisfying scramble that pairs delicate egg whites with lean turkey and vibrant spinach, complemented by earthy sautéed mushrooms and the creaminess of avocado. A drizzle of olive oil ties the flavors together, making each bite both hearty and refreshing.

NUTRITION

388kcal
Protein
34.7g
Fat
23.7g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 oz Turkey Breast (28g)

1 cup Fresh Spinach (30g)

1/2 cup Button Mushrooms, sliced (36g)

4 teaspoons Olive Oil (approx. 18g)

1/4 medium Avocado (60g)

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

    Sauté the sliced mushrooms until they soften and begin to brown, about 3-4 minutes.

  • 3

    Add the fresh spinach to the skillet and cook until it wilts, about 1-2 minutes.

  • 4

    In a bowl, whisk the egg whites and add them to the skillet along with the turkey breast, breaking the turkey into small pieces.

  • 5

    Stir gently and cook the mixture until the egg whites are set and the turkey is heated through, about 3-4 minutes.

  • 6

    Remove from heat and transfer to a serving dish.

  • 7

    Drizzle the remaining 2 teaspoons of olive oil over the scramble and top with the quartered avocado for added creaminess.

  • 8

    Serve immediately and enjoy a protein-rich, balanced breakfast!