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 bright and hearty breakfast featuring a fluffy scramble of egg whites, a whole egg, and lean turkey, infused with fresh spinach and sautéed mushrooms. Served with creamy avocado slices and a slice of gluten-free whole grain toast, this dish offers a balanced mix of flavors and textures to kickstart your morning.

Try 7 days free, then $12.99 / mo.

NUTRITION

420kcal
Protein
35.4g
Fat
21.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg

4 Egg Whites

1 ounce diced Turkey Breast

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms

1 teaspoon Olive Oil

1/2 Avocado

1 slice Gluten-Free Whole Grain Bread

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a bowl, whisk together the whole egg and egg whites until frothy.

  • 2

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

  • 3

    Sauté the sliced mushrooms until tender, about 3-4 minutes.

  • 4

    Add the diced turkey breast to the skillet and cook briefly until warmed through.

  • 5

    Toss in the fresh spinach and stir until just wilted.

  • 6

    Pour in the egg mixture and gently scramble the ingredients until eggs are fully cooked, about 3-5 minutes.

  • 7

    Transfer the scramble to a plate and serve alongside sliced avocado and a slice of gluten-free whole grain bread.

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 bright and hearty breakfast featuring a fluffy scramble of egg whites, a whole egg, and lean turkey, infused with fresh spinach and sautéed mushrooms. Served with creamy avocado slices and a slice of gluten-free whole grain toast, this dish offers a balanced mix of flavors and textures to kickstart your morning.

NUTRITION

420kcal
Protein
35.4g
Fat
21.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg

4 Egg Whites

1 ounce diced Turkey Breast

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms

1 teaspoon Olive Oil

1/2 Avocado

1 slice Gluten-Free Whole Grain Bread

PREPARATION

  • 1

    In a bowl, whisk together the whole egg and egg whites until frothy.

  • 2

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

  • 3

    Sauté the sliced mushrooms until tender, about 3-4 minutes.

  • 4

    Add the diced turkey breast to the skillet and cook briefly until warmed through.

  • 5

    Toss in the fresh spinach and stir until just wilted.

  • 6

    Pour in the egg mixture and gently scramble the ingredients until eggs are fully cooked, about 3-5 minutes.

  • 7

    Transfer the scramble to a plate and serve alongside sliced avocado and a slice of gluten-free whole grain bread.