Egg White and Turkey Scramble with Spinach and Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Turkey Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Scramble with Spinach and Mushrooms

Pan-seared ground turkey and fluffy egg whites scrambled with earthy mushrooms and wilted spinach, finished with creamy sliced avocado.

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NUTRITION

300kcal
Protein
44.6g
Fat
9.5g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces 99% Lean Ground Turkey

3/4 cup Liquid Egg Whites

1 cup Sliced Mushrooms

2 cups Fresh Baby Spinach

1/2 teaspoon Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

    Heat the olive oil in a large non-stick skillet over medium 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 softened.

  • 4

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 5

    Lower the heat slightly and pour in the liquid egg whites.

  • 6

    Stir gently and continuously until the egg whites are fully set and reach a fluffy consistency.

  • 7

    Season with a pinch of sea salt and black pepper to taste.

  • 8

    Plate the scramble and top with the fresh avocado slices before serving.

Egg White and Turkey Scramble with Spinach and Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Turkey Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Scramble with Spinach and Mushrooms

Pan-seared ground turkey and fluffy egg whites scrambled with earthy mushrooms and wilted spinach, finished with creamy sliced avocado.

NUTRITION

300kcal
Protein
44.6g
Fat
9.5g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces 99% Lean Ground Turkey

3/4 cup Liquid Egg Whites

1 cup Sliced Mushrooms

2 cups Fresh Baby Spinach

1/2 teaspoon Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

    Heat the olive oil in a large non-stick skillet over medium 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 softened.

  • 4

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 5

    Lower the heat slightly and pour in the liquid egg whites.

  • 6

    Stir gently and continuously until the egg whites are fully set and reach a fluffy consistency.

  • 7

    Season with a pinch of sea salt and black pepper to taste.

  • 8

    Plate the scramble and top with the fresh avocado slices before serving.