Egg White Spinach Scramble with Grilled Turkey Breast

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

Egg White Spinach Scramble with Grilled Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Grilled Turkey Breast

Tender grilled turkey and fresh baby spinach scrambled with light egg whites, seasoned with cracked black pepper for a savory, wilted finish.

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NUTRITION

186kcal
Protein
31g
Fat
5.2g
Carbs
2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

2 ounces Grilled Turkey Breast, diced

1 cup Baby Spinach

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the diced grilled turkey breast to the pan and sauté for about 2 minutes until warmed through and slightly browned.

  • 3

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

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula, cooking until the whites are fully set and fluffy.

  • 5

    Season with a pinch of sea salt and freshly cracked black pepper before serving hot.

Egg White Spinach Scramble with Grilled Turkey Breast

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

Egg White Spinach Scramble with Grilled Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Grilled Turkey Breast

Tender grilled turkey and fresh baby spinach scrambled with light egg whites, seasoned with cracked black pepper for a savory, wilted finish.

NUTRITION

186kcal
Protein
31g
Fat
5.2g
Carbs
2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

2 ounces Grilled Turkey Breast, diced

1 cup Baby Spinach

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the diced grilled turkey breast to the pan and sauté for about 2 minutes until warmed through and slightly browned.

  • 3

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

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula, cooking until the whites are fully set and fluffy.

  • 5

    Season with a pinch of sea salt and freshly cracked black pepper before serving hot.