Egg White Spinach Scramble with Sautéed Mushrooms and Turkey Bacon

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

Egg White Spinach Scramble with Sautéed Mushrooms and Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Sautéed Mushrooms and Turkey Bacon

A light yet satisfying breakfast featuring a fluffy egg white scramble loaded with fresh spinach, paired with garlicky sautéed mushrooms and crispy turkey bacon. Served with a side of nutrient-packed quinoa, this gluten-free and dairy-free meal strikes the perfect balance between lean protein and wholesome carbohydrates.

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NUTRITION

381kcal
Protein
33.1g
Fat
16.6g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132 g)

1 cup fresh spinach (30 g)

1 cup sliced white mushrooms (70 g)

4 slices turkey bacon (56 g)

1 teaspoon extra virgin olive oil (4.5 g)

1/2 cup cooked quinoa (93 g)

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they begin to soften. Season lightly with salt and pepper if desired.

  • 3

    In a separate bowl, whisk the egg whites until slightly frothy. Add the fresh spinach and gently fold in.

  • 4

    Pour the egg white and spinach mixture into the skillet with the mushrooms. Allow it to set for a moment before stirring gently to scramble, cooking until the egg whites are just set.

  • 5

    While the scramble is finishing, heat a separate pan over medium heat and cook the turkey bacon until crispy, about 3-4 minutes per side.

  • 6

    Prepare the cooked quinoa by warming it if needed, then serve as a nutritious base or side.

  • 7

    Plate the scramble alongside the quinoa and top with the crispy turkey bacon. Enjoy a balanced, protein-packed, gluten-free and dairy-free breakfast.

Egg White Spinach Scramble with Sautéed Mushrooms and Turkey Bacon

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

Egg White Spinach Scramble with Sautéed Mushrooms and Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Sautéed Mushrooms and Turkey Bacon

A light yet satisfying breakfast featuring a fluffy egg white scramble loaded with fresh spinach, paired with garlicky sautéed mushrooms and crispy turkey bacon. Served with a side of nutrient-packed quinoa, this gluten-free and dairy-free meal strikes the perfect balance between lean protein and wholesome carbohydrates.

NUTRITION

381kcal
Protein
33.1g
Fat
16.6g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132 g)

1 cup fresh spinach (30 g)

1 cup sliced white mushrooms (70 g)

4 slices turkey bacon (56 g)

1 teaspoon extra virgin olive oil (4.5 g)

1/2 cup cooked quinoa (93 g)

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they begin to soften. Season lightly with salt and pepper if desired.

  • 3

    In a separate bowl, whisk the egg whites until slightly frothy. Add the fresh spinach and gently fold in.

  • 4

    Pour the egg white and spinach mixture into the skillet with the mushrooms. Allow it to set for a moment before stirring gently to scramble, cooking until the egg whites are just set.

  • 5

    While the scramble is finishing, heat a separate pan over medium heat and cook the turkey bacon until crispy, about 3-4 minutes per side.

  • 6

    Prepare the cooked quinoa by warming it if needed, then serve as a nutritious base or side.

  • 7

    Plate the scramble alongside the quinoa and top with the crispy turkey bacon. Enjoy a balanced, protein-packed, gluten-free and dairy-free breakfast.