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 turkey tossed with wilted spinach and earthy mushrooms, served with creamy avocado slices.

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NUTRITION

415kcal
Protein
35.7g
Fat
21.4g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2 oz Ground Turkey (93% lean)

2 cups Baby Spinach

1 cup Sliced White Button Mushrooms

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado

1/2 cup Fresh Blueberries

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PREPARATION

  • 1

    Heat the olive oil in a 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.

  • 3

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

  • 4

    Add the baby spinach to the skillet and stir until just wilted.

  • 5

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

  • 6

    Gently fold the mixture with a spatula until the egg whites are fully cooked and fluffy.

  • 7

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

  • 8

    Transfer to a plate and top with fresh avocado slices, serving the blueberries on the side.

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 turkey tossed with wilted spinach and earthy mushrooms, served with creamy avocado slices.

NUTRITION

415kcal
Protein
35.7g
Fat
21.4g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2 oz Ground Turkey (93% lean)

2 cups Baby Spinach

1 cup Sliced White Button Mushrooms

1 tsp Extra Virgin Olive Oil

1/2 medium Avocado

1/2 cup Fresh Blueberries

PREPARATION

  • 1

    Heat the olive oil in a 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.

  • 3

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

  • 4

    Add the baby spinach to the skillet and stir until just wilted.

  • 5

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

  • 6

    Gently fold the mixture with a spatula until the egg whites are fully cooked and fluffy.

  • 7

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

  • 8

    Transfer to a plate and top with fresh avocado slices, serving the blueberries on the side.