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 a light yet satisfying scramble bursting with fresh spinach and earthy mushrooms, complemented by lean turkey and silky egg whites. Sautéed in olive oil and served with a slice of whole grain toast and a touch of creamy avocado, this dish is as nourishing as it is delicious.

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NUTRITION

413kcal
Protein
34.1g
Fat
20g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1 ounce lean ground turkey

1 cup raw spinach

1 cup sliced white mushrooms

2 teaspoons olive oil

1 slice whole grain bread

1 quarter medium avocado

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PREPARATION

  • 1

    In a bowl, whisk the egg whites lightly and set aside.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until they start to soften, about 3-4 minutes.

  • 3

    Add the spinach to the mushrooms and stir until just wilted, about 1-2 minutes.

  • 4

    Push the vegetables to one side of the skillet and add the lean ground turkey. Cook the turkey until it is just browned, breaking it into small pieces as it cooks.

  • 5

    Pour the egg whites over the turkey and vegetables. Gently stir to combine, cooking until the eggs are set and have formed a soft scramble, about 2-3 minutes.

  • 6

    While the scramble finishes, toast the slice of whole grain bread until lightly crisp.

  • 7

    Plate the scramble alongside the toasted bread and top with sliced avocado or serve avocado on the side.

  • 8

    Enjoy your balanced and flavorful 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

Start your day with a light yet satisfying scramble bursting with fresh spinach and earthy mushrooms, complemented by lean turkey and silky egg whites. Sautéed in olive oil and served with a slice of whole grain toast and a touch of creamy avocado, this dish is as nourishing as it is delicious.

NUTRITION

413kcal
Protein
34.1g
Fat
20g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1 ounce lean ground turkey

1 cup raw spinach

1 cup sliced white mushrooms

2 teaspoons olive oil

1 slice whole grain bread

1 quarter medium avocado

PREPARATION

  • 1

    In a bowl, whisk the egg whites lightly and set aside.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until they start to soften, about 3-4 minutes.

  • 3

    Add the spinach to the mushrooms and stir until just wilted, about 1-2 minutes.

  • 4

    Push the vegetables to one side of the skillet and add the lean ground turkey. Cook the turkey until it is just browned, breaking it into small pieces as it cooks.

  • 5

    Pour the egg whites over the turkey and vegetables. Gently stir to combine, cooking until the eggs are set and have formed a soft scramble, about 2-3 minutes.

  • 6

    While the scramble finishes, toast the slice of whole grain bread until lightly crisp.

  • 7

    Plate the scramble alongside the toasted bread and top with sliced avocado or serve avocado on the side.

  • 8

    Enjoy your balanced and flavorful breakfast!