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

Scrambled egg whites with fresh baby spinach and lean grilled turkey breast, cooked until perfectly light and fluffy.

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NUTRITION

137kcal
Protein
28.5g
Fat
1.0g
Carbs
2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1.75 ounces Grilled Turkey Breast

1 cup Baby Spinach

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PREPARATION

  • 1

    Heat a small non-stick skillet over medium-low heat.

  • 2

    Add the baby spinach to the pan and sauté until just wilted.

  • 3

    Stir in the diced grilled turkey breast to warm through for about one minute.

  • 4

    Pour the egg whites into the skillet and cook, stirring gently with a spatula.

  • 5

    Continue cooking until the egg whites are set and fluffy.

  • 6

    Remove from heat and season with a pinch of sea salt and black pepper.

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

Scrambled egg whites with fresh baby spinach and lean grilled turkey breast, cooked until perfectly light and fluffy.

NUTRITION

137kcal
Protein
28.5g
Fat
1.0g
Carbs
2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1.75 ounces Grilled Turkey Breast

1 cup Baby Spinach

PREPARATION

  • 1

    Heat a small non-stick skillet over medium-low heat.

  • 2

    Add the baby spinach to the pan and sauté until just wilted.

  • 3

    Stir in the diced grilled turkey breast to warm through for about one minute.

  • 4

    Pour the egg whites into the skillet and cook, stirring gently with a spatula.

  • 5

    Continue cooking until the egg whites are set and fluffy.

  • 6

    Remove from heat and season with a pinch of sea salt and black pepper.