Egg White Scramble with Spinach and Seared Turkey Breast

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

Egg White Scramble with Spinach and Seared Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Seared Turkey Breast

Pan-seared turkey breast and fluffy egg whites scrambled with fresh spinach, served alongside golden roasted potatoes for a satisfying crunch.

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NUTRITION

561kcal
Protein
35.5g
Fat
22.4g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

2.3 oz Turkey Breast, sliced

300g Yukon Gold Potatoes, cubed

1.5 tbsp Extra Virgin Olive Oil

1 cup Fresh Baby Spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed potatoes with one tablespoon of olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the potatoes for 25 to 30 minutes, flipping halfway through, until they are golden and crispy.

  • 4

    While the potatoes finish, heat the remaining half tablespoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Add the turkey breast slices to the skillet and sear for about 2 minutes per side until cooked through and lightly browned.

  • 6

    Lower the heat to medium and add the baby spinach, stirring until it just begins to wilt.

  • 7

    Pour the egg whites into the skillet with the turkey and spinach, stirring gently with a spatula until the whites are firm and opaque.

  • 8

    Plate the scramble immediately alongside the roasted potatoes and enjoy while hot.

Egg White Scramble with Spinach and Seared Turkey Breast

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

Egg White Scramble with Spinach and Seared Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Seared Turkey Breast

Pan-seared turkey breast and fluffy egg whites scrambled with fresh spinach, served alongside golden roasted potatoes for a satisfying crunch.

NUTRITION

561kcal
Protein
35.5g
Fat
22.4g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

2.3 oz Turkey Breast, sliced

300g Yukon Gold Potatoes, cubed

1.5 tbsp Extra Virgin Olive Oil

1 cup Fresh Baby Spinach

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed potatoes with one tablespoon of olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the potatoes for 25 to 30 minutes, flipping halfway through, until they are golden and crispy.

  • 4

    While the potatoes finish, heat the remaining half tablespoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Add the turkey breast slices to the skillet and sear for about 2 minutes per side until cooked through and lightly browned.

  • 6

    Lower the heat to medium and add the baby spinach, stirring until it just begins to wilt.

  • 7

    Pour the egg whites into the skillet with the turkey and spinach, stirring gently with a spatula until the whites are firm and opaque.

  • 8

    Plate the scramble immediately alongside the roasted potatoes and enjoy while hot.