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-scrambled egg whites and lean ground turkey tossed with fresh spinach and earthy sautéed mushrooms, finished with creamy sliced avocado.

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NUTRITION

403kcal
Protein
35.6g
Fat
24.3g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 ounces Ground Turkey

1 cup Baby Spinach

1 cup White Button Mushrooms

0.5 medium Avocado

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the ground turkey and sliced mushrooms to the pan, breaking up the turkey with a spatula until fully cooked and browned.

  • 3

    Toss in the baby spinach and sauté for about 1 minute until the leaves are just wilted.

  • 4

    Lower the heat to medium and pour in the egg whites, stirring gently and constantly until the eggs are fluffy and set.

  • 5

    Season the scramble with a pinch of sea salt and freshly cracked black pepper.

  • 6

    Transfer the scramble to a plate and top with 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-scrambled egg whites and lean ground turkey tossed with fresh spinach and earthy sautéed mushrooms, finished with creamy sliced avocado.

NUTRITION

403kcal
Protein
35.6g
Fat
24.3g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 ounces Ground Turkey

1 cup Baby Spinach

1 cup White Button Mushrooms

0.5 medium Avocado

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the ground turkey and sliced mushrooms to the pan, breaking up the turkey with a spatula until fully cooked and browned.

  • 3

    Toss in the baby spinach and sauté for about 1 minute until the leaves are just wilted.

  • 4

    Lower the heat to medium and pour in the egg whites, stirring gently and constantly until the eggs are fluffy and set.

  • 5

    Season the scramble with a pinch of sea salt and freshly cracked black pepper.

  • 6

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