Egg White and Turkey Spinach Scramble with Sautéed Mushrooms and Quinoa Avocado Side

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 and Quinoa Avocado Side

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Spinach Scramble with Sautéed Mushrooms and Quinoa Avocado Side

Start your day with a light yet satisfying scramble combining fluffy egg whites, lean ground turkey, fresh spinach, and earthy mushrooms, all gently sautéed in olive oil. Complemented by a side of nutty quinoa and creamy avocado, this balanced breakfast offers a delightful mix of textures and flavors while keeping the calories and protein perfectly aligned with your goals.

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NUTRITION

394kcal
Protein
35.2g
Fat
19.7g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

2 oz lean ground turkey

1 cup fresh spinach

1/2 cup sliced white mushrooms

2 tsp extra virgin olive oil

1/2 cup cooked quinoa

1/4 avocado

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they soften and start to brown, about 3-4 minutes.

  • 3

    Add the fresh spinach and cook until just wilted, stirring occasionally.

  • 4

    In a bowl, whisk the egg whites and pour them into the skillet with the mushrooms and spinach.

  • 5

    Crumble in the lean ground turkey and gently stir the mixture. Cook until the eggs are set and the turkey is heated through, about 3-5 minutes.

  • 6

    Meanwhile, reheat or prepare the cooked quinoa if needed.

  • 7

    Plate the scramble alongside the quinoa and garnish with avocado slices.

  • 8

    Serve warm and enjoy a balanced, protein-rich breakfast.

Egg White and Turkey Spinach Scramble with Sautéed Mushrooms and Quinoa Avocado Side

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 and Quinoa Avocado Side

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Spinach Scramble with Sautéed Mushrooms and Quinoa Avocado Side

Start your day with a light yet satisfying scramble combining fluffy egg whites, lean ground turkey, fresh spinach, and earthy mushrooms, all gently sautéed in olive oil. Complemented by a side of nutty quinoa and creamy avocado, this balanced breakfast offers a delightful mix of textures and flavors while keeping the calories and protein perfectly aligned with your goals.

NUTRITION

394kcal
Protein
35.2g
Fat
19.7g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

2 oz lean ground turkey

1 cup fresh spinach

1/2 cup sliced white mushrooms

2 tsp extra virgin olive oil

1/2 cup cooked quinoa

1/4 avocado

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they soften and start to brown, about 3-4 minutes.

  • 3

    Add the fresh spinach and cook until just wilted, stirring occasionally.

  • 4

    In a bowl, whisk the egg whites and pour them into the skillet with the mushrooms and spinach.

  • 5

    Crumble in the lean ground turkey and gently stir the mixture. Cook until the eggs are set and the turkey is heated through, about 3-5 minutes.

  • 6

    Meanwhile, reheat or prepare the cooked quinoa if needed.

  • 7

    Plate the scramble alongside the quinoa and garnish with avocado slices.

  • 8

    Serve warm and enjoy a balanced, protein-rich breakfast.