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 protein-packed scramble that combines fluffy egg whites, a whole egg for richness, lean turkey breast, fresh spinach, and sautéed mushrooms lightly cooked in olive oil for a flavorful, satisfying breakfast that's both nourishing and vibrant.

Try 7 days free, then $12.99 / mo.

NUTRITION

251kcal
Protein
34.3g
Fat
11.1g
Carbs
4.2g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1 whole egg (50g)

2 ounces lean turkey breast

1 cup raw spinach

1/2 cup white mushrooms

3 teaspoons extra virgin olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat.

  • 2

    In a bowl, whisk together the 4 egg whites and 1 whole egg until frothy.

  • 3

    Dice the lean turkey breast into small chunks.

  • 4

    Add 1 teaspoon of olive oil to the skillet. Sauté the sliced mushrooms for about 2-3 minutes until they begin to soften.

  • 5

    Add the chopped turkey to the skillet and continue to sauté with the mushrooms for another 2 minutes.

  • 6

    Pour in the egg mixture along with the raw spinach. Let the eggs set slightly before gently stirring to create soft curds.

  • 7

    Drizzle the remaining 2 teaspoons of olive oil over the scramble and continue cooking until the eggs are fully set but still moist.

  • 8

    Season with salt and pepper to taste, then serve hot.

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 protein-packed scramble that combines fluffy egg whites, a whole egg for richness, lean turkey breast, fresh spinach, and sautéed mushrooms lightly cooked in olive oil for a flavorful, satisfying breakfast that's both nourishing and vibrant.

NUTRITION

251kcal
Protein
34.3g
Fat
11.1g
Carbs
4.2g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1 whole egg (50g)

2 ounces lean turkey breast

1 cup raw spinach

1/2 cup white mushrooms

3 teaspoons extra virgin olive oil

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat.

  • 2

    In a bowl, whisk together the 4 egg whites and 1 whole egg until frothy.

  • 3

    Dice the lean turkey breast into small chunks.

  • 4

    Add 1 teaspoon of olive oil to the skillet. Sauté the sliced mushrooms for about 2-3 minutes until they begin to soften.

  • 5

    Add the chopped turkey to the skillet and continue to sauté with the mushrooms for another 2 minutes.

  • 6

    Pour in the egg mixture along with the raw spinach. Let the eggs set slightly before gently stirring to create soft curds.

  • 7

    Drizzle the remaining 2 teaspoons of olive oil over the scramble and continue cooking until the eggs are fully set but still moist.

  • 8

    Season with salt and pepper to taste, then serve hot.