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 featuring fluffy egg whites blended with lean ground turkey, fresh baby spinach, and sautéed mushrooms, all complemented by the creamy richness of avocado. A light drizzle of olive oil brings all the flavors together in a satisfying and energizing breakfast.

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NUTRITION

348kcal
Protein
33.4g
Fat
19.2g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

3 ounces lean ground turkey (approx. 85g)

1 cup baby spinach (30g)

1/2 cup white mushrooms (35g)

1 teaspoon extra virgin olive oil (4.5g)

1/2 avocado (68g)

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PREPARATION

  • 1

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

  • 2

    Sauté the mushrooms for about 2 minutes until they begin softening.

  • 3

    Add the lean ground turkey to the skillet and cook for 3-4 minutes until lightly browned, stirring frequently.

  • 4

    Stir in the baby spinach and cook until just wilted.

  • 5

    Pour in the egg whites, stirring gently to combine with the turkey and vegetables. Cook until the egg whites are set, about 2-3 minutes.

  • 6

    Transfer the scramble onto a plate and top with sliced or diced half avocado for a creamy finish.

  • 7

    Serve immediately while warm for a nutritious and satisfying 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 this protein-packed scramble featuring fluffy egg whites blended with lean ground turkey, fresh baby spinach, and sautéed mushrooms, all complemented by the creamy richness of avocado. A light drizzle of olive oil brings all the flavors together in a satisfying and energizing breakfast.

NUTRITION

348kcal
Protein
33.4g
Fat
19.2g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

3 ounces lean ground turkey (approx. 85g)

1 cup baby spinach (30g)

1/2 cup white mushrooms (35g)

1 teaspoon extra virgin olive oil (4.5g)

1/2 avocado (68g)

PREPARATION

  • 1

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

  • 2

    Sauté the mushrooms for about 2 minutes until they begin softening.

  • 3

    Add the lean ground turkey to the skillet and cook for 3-4 minutes until lightly browned, stirring frequently.

  • 4

    Stir in the baby spinach and cook until just wilted.

  • 5

    Pour in the egg whites, stirring gently to combine with the turkey and vegetables. Cook until the egg whites are set, about 2-3 minutes.

  • 6

    Transfer the scramble onto a plate and top with sliced or diced half avocado for a creamy finish.

  • 7

    Serve immediately while warm for a nutritious and satisfying breakfast.