Egg White Spinach Scramble with Turkey Bacon and Sautéed Mushrooms

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

Egg White Spinach Scramble with Turkey Bacon and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Turkey Bacon and Sautéed Mushrooms

A light yet satisfying breakfast scramble bursting with the vibrant flavors of sautéed spinach and mushrooms, paired with crisp turkey bacon and served with hearty whole wheat toast. This dish perfectly balances lean protein from egg whites and turkey bacon with a subtle crunch of toast and the savory aroma of olive oil, making it an energizing start to your day.

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NUTRITION

261kcal
Protein
30.5g
Fat
8.3g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (approx. 243g)

1 slice Turkey Bacon

1 cup Fresh Spinach

1/2 cup Mushrooms

2 slices Whole Wheat Bread

2 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Pour the egg whites into a bowl and whisk until slightly frothy.

  • 3

    Add the spinach and sliced mushrooms to the skillet with 2 teaspoons of olive oil, and sauté for 2-3 minutes until the spinach wilts and mushrooms soften.

  • 4

    Pour in the egg whites to the skillet and gently scramble with the vegetables until they begin to set, about 2-3 minutes.

  • 5

    In a separate pan, cook the turkey bacon until crisp, then crumble it into the scramble.

  • 6

    Toast the whole wheat bread slices until lightly browned.

  • 7

    Serve the scramble alongside the toasted bread and enjoy your nutrient-packed breakfast.

Egg White Spinach Scramble with Turkey Bacon and Sautéed Mushrooms

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

Egg White Spinach Scramble with Turkey Bacon and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Turkey Bacon and Sautéed Mushrooms

A light yet satisfying breakfast scramble bursting with the vibrant flavors of sautéed spinach and mushrooms, paired with crisp turkey bacon and served with hearty whole wheat toast. This dish perfectly balances lean protein from egg whites and turkey bacon with a subtle crunch of toast and the savory aroma of olive oil, making it an energizing start to your day.

NUTRITION

261kcal
Protein
30.5g
Fat
8.3g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (approx. 243g)

1 slice Turkey Bacon

1 cup Fresh Spinach

1/2 cup Mushrooms

2 slices Whole Wheat Bread

2 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Pour the egg whites into a bowl and whisk until slightly frothy.

  • 3

    Add the spinach and sliced mushrooms to the skillet with 2 teaspoons of olive oil, and sauté for 2-3 minutes until the spinach wilts and mushrooms soften.

  • 4

    Pour in the egg whites to the skillet and gently scramble with the vegetables until they begin to set, about 2-3 minutes.

  • 5

    In a separate pan, cook the turkey bacon until crisp, then crumble it into the scramble.

  • 6

    Toast the whole wheat bread slices until lightly browned.

  • 7

    Serve the scramble alongside the toasted bread and enjoy your nutrient-packed breakfast.