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

Pan-seared turkey and mushrooms scrambled with fluffy egg whites and fresh spinach, finished with a touch of creamy avocado.

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NUTRITION

302kcal
Protein
33.7g
Fat
15.8g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

160g Egg Whites

50g 99% Lean Ground Turkey

2 cups Baby Spinach

1 cup Sliced Mushrooms

10g Avocado Oil

30g Avocado

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Cook until the turkey is fully browned and the mushrooms have released their moisture and turned golden.

  • 4

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

  • 5

    Lower the heat to medium and pour in the egg whites.

  • 6

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

  • 7

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

  • 8

    Transfer to a plate and top with the fresh avocado slices before serving.

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

Pan-seared turkey and mushrooms scrambled with fluffy egg whites and fresh spinach, finished with a touch of creamy avocado.

NUTRITION

302kcal
Protein
33.7g
Fat
15.8g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

160g Egg Whites

50g 99% Lean Ground Turkey

2 cups Baby Spinach

1 cup Sliced Mushrooms

10g Avocado Oil

30g Avocado

PREPARATION

  • 1

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

  • 2

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

  • 3

    Cook until the turkey is fully browned and the mushrooms have released their moisture and turned golden.

  • 4

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

  • 5

    Lower the heat to medium and pour in the egg whites.

  • 6

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

  • 7

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

  • 8

    Transfer to a plate and top with the fresh avocado slices before serving.