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

Fluffy egg whites scrambled with lean turkey, fresh spinach, and earthy mushrooms, finished with a slice of creamy avocado.

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NUTRITION

310kcal
Protein
34g
Fat
16.1g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Lean Ground Turkey (93/7)

3/4 cup Egg Whites

2 cups Fresh Baby Spinach

1/2 cup Sliced White Button Mushrooms

1 tsp Extra Virgin Olive Oil

1.5 oz Sliced Avocado

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PREPARATION

  • 1

    Heat the olive oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the ground turkey and sliced mushrooms to the pan, breaking the turkey apart with a spatula.

  • 3

    Cook until the turkey is browned and the mushrooms have released their moisture and become tender.

  • 4

    Add the baby spinach to the skillet and toss for about 1 minute until just wilted.

  • 5

    Reduce the heat to medium and pour in the egg whites, seasoning with a pinch of sea salt and black pepper.

  • 6

    Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.

  • 7

    Transfer the scramble to a plate and top with the fresh sliced avocado.

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

Fluffy egg whites scrambled with lean turkey, fresh spinach, and earthy mushrooms, finished with a slice of creamy avocado.

NUTRITION

310kcal
Protein
34g
Fat
16.1g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Lean Ground Turkey (93/7)

3/4 cup Egg Whites

2 cups Fresh Baby Spinach

1/2 cup Sliced White Button Mushrooms

1 tsp Extra Virgin Olive Oil

1.5 oz Sliced Avocado

PREPARATION

  • 1

    Heat the olive oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the ground turkey and sliced mushrooms to the pan, breaking the turkey apart with a spatula.

  • 3

    Cook until the turkey is browned and the mushrooms have released their moisture and become tender.

  • 4

    Add the baby spinach to the skillet and toss for about 1 minute until just wilted.

  • 5

    Reduce the heat to medium and pour in the egg whites, seasoning with a pinch of sea salt and black pepper.

  • 6

    Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.

  • 7

    Transfer the scramble to a plate and top with the fresh sliced avocado.