Egg White Spinach Scramble with Turkey Bacon and Sautéed Mushrooms

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

Egg White Spinach Scramble with Turkey Bacon and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Turkey Bacon and Sautéed Mushrooms

Sautéed mushrooms and spinach folded into fluffy egg whites, served with crispy turkey bacon and avocado slices that are rich and buttery.

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NUTRITION

408kcal
Protein
28.7g
Fat
29.2g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

2 slices Uncured Turkey Bacon

1 cup Sliced White Mushrooms

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

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PREPARATION

  • 1

    Heat a large non-stick skillet over medium heat and cook turkey bacon until crisp, then remove and set aside.

  • 2

    In the same pan, add half of the olive oil and sauté the sliced mushrooms until they are golden brown and tender.

  • 3

    Add the remaining olive oil and the baby spinach to the pan, stirring until the leaves are just wilted.

  • 4

    Lower the heat slightly, pour in the egg whites, and scramble gently with the vegetables until the eggs are fully set and fluffy.

  • 5

    Transfer the scramble to a plate, serve alongside the crispy turkey bacon, and top with the freshly sliced buttery avocado.

Egg White Spinach Scramble with Turkey Bacon and Sautéed Mushrooms

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

Egg White Spinach Scramble with Turkey Bacon and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Turkey Bacon and Sautéed Mushrooms

Sautéed mushrooms and spinach folded into fluffy egg whites, served with crispy turkey bacon and avocado slices that are rich and buttery.

NUTRITION

408kcal
Protein
28.7g
Fat
29.2g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

2 slices Uncured Turkey Bacon

1 cup Sliced White Mushrooms

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

PREPARATION

  • 1

    Heat a large non-stick skillet over medium heat and cook turkey bacon until crisp, then remove and set aside.

  • 2

    In the same pan, add half of the olive oil and sauté the sliced mushrooms until they are golden brown and tender.

  • 3

    Add the remaining olive oil and the baby spinach to the pan, stirring until the leaves are just wilted.

  • 4

    Lower the heat slightly, pour in the egg whites, and scramble gently with the vegetables until the eggs are fully set and fluffy.

  • 5

    Transfer the scramble to a plate, serve alongside the crispy turkey bacon, and top with the freshly sliced buttery avocado.