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

A protein-packed scramble of fluffy egg whites, lean turkey, and fresh spinach, served with earthy mushrooms sautéed until golden and tender.

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NUTRITION

279kcal
Protein
29.6g
Fat
15.2g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

2 ounces 99% Lean Ground Turkey

1/2 cup sliced White Button Mushrooms

1 cup Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1/4 medium Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté until they are browned and tender.

  • 3

    Add the ground turkey to the skillet, breaking it up with a spatula, and cook until it is no longer pink.

  • 4

    Toss in the fresh baby spinach and stir until it is just wilted.

  • 5

    Pour the liquid egg whites over the turkey and vegetable mixture.

  • 6

    Gently scramble the mixture until the egg whites are fully set and fluffy.

  • 7

    Transfer the scramble to a plate and top with the sliced avocado 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

A protein-packed scramble of fluffy egg whites, lean turkey, and fresh spinach, served with earthy mushrooms sautéed until golden and tender.

NUTRITION

279kcal
Protein
29.6g
Fat
15.2g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

2 ounces 99% Lean Ground Turkey

1/2 cup sliced White Button Mushrooms

1 cup Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1/4 medium Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté until they are browned and tender.

  • 3

    Add the ground turkey to the skillet, breaking it up with a spatula, and cook until it is no longer pink.

  • 4

    Toss in the fresh baby spinach and stir until it is just wilted.

  • 5

    Pour the liquid egg whites over the turkey and vegetable mixture.

  • 6

    Gently scramble the mixture until the egg whites are fully set and fluffy.

  • 7

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