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

Enjoy a protein-packed morning scramble featuring fluffy egg whites blended with lean turkey, fresh spinach, and savory sautéed mushrooms. Finished with a drizzle of olive oil and served alongside a slice of whole grain toast and creamy avocado, this balanced breakfast is designed to support lean muscle building while keeping calories in check.

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NUTRITION

448kcal
Protein
33.1g
Fat
26.4g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

0.5 ounce sliced turkey breast (approx. 14g)

1 cup sliced mushrooms (70g)

1 cup raw spinach (30g)

3 teaspoons olive oil

1 slice whole grain toast (28g)

1/2 medium avocado (68g)

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PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly foamy.

  • 2

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until they begin to soften.

  • 3

    Add the raw spinach to the skillet with the mushrooms and cook for another 1-2 minutes until the spinach wilts.

  • 4

    Stir in the sliced turkey breast and pour in the whisked egg whites. Gently scramble the mixture until the egg whites are just set, about 3-4 minutes.

  • 5

    While the scramble is cooking, toast the whole grain bread until golden.

  • 6

    Plate the scramble and drizzle the remaining 1 teaspoon of olive oil over the top. Serve with the toasted bread and garnish with sliced avocado on the side.

  • 7

    Enjoy your balanced, muscle-building 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

Enjoy a protein-packed morning scramble featuring fluffy egg whites blended with lean turkey, fresh spinach, and savory sautéed mushrooms. Finished with a drizzle of olive oil and served alongside a slice of whole grain toast and creamy avocado, this balanced breakfast is designed to support lean muscle building while keeping calories in check.

NUTRITION

448kcal
Protein
33.1g
Fat
26.4g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

0.5 ounce sliced turkey breast (approx. 14g)

1 cup sliced mushrooms (70g)

1 cup raw spinach (30g)

3 teaspoons olive oil

1 slice whole grain toast (28g)

1/2 medium avocado (68g)

PREPARATION

  • 1

    In a bowl, whisk the egg whites until slightly foamy.

  • 2

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until they begin to soften.

  • 3

    Add the raw spinach to the skillet with the mushrooms and cook for another 1-2 minutes until the spinach wilts.

  • 4

    Stir in the sliced turkey breast and pour in the whisked egg whites. Gently scramble the mixture until the egg whites are just set, about 3-4 minutes.

  • 5

    While the scramble is cooking, toast the whole grain bread until golden.

  • 6

    Plate the scramble and drizzle the remaining 1 teaspoon of olive oil over the top. Serve with the toasted bread and garnish with sliced avocado on the side.

  • 7

    Enjoy your balanced, muscle-building breakfast!