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, finished with a drizzle of avocado oil for a silky texture.

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NUTRITION

271kcal
Protein
28.3g
Fat
14.9g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1.5 ounces Grilled Turkey Breast, diced

2 cups Fresh Baby Spinach

1 tablespoon Avocado Oil

1/2 cup Cherry Tomatoes, halved

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for about 2 minutes until they begin to soften and blister.

  • 3

    Toss in the fresh baby spinach and stir constantly until the leaves are just wilted.

  • 4

    Add the diced grilled turkey breast to the pan, stirring for 1 minute to ensure it is warmed through.

  • 5

    Pour the liquid egg whites over the turkey and vegetable mixture, seasoning with a pinch of sea salt and black pepper.

  • 6

    Use a silicone spatula to gently fold the egg whites until they are fully set and reach a light, fluffy consistency.

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, finished with a drizzle of avocado oil for a silky texture.

NUTRITION

271kcal
Protein
28.3g
Fat
14.9g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1.5 ounces Grilled Turkey Breast, diced

2 cups Fresh Baby Spinach

1 tablespoon Avocado Oil

1/2 cup Cherry Tomatoes, halved

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for about 2 minutes until they begin to soften and blister.

  • 3

    Toss in the fresh baby spinach and stir constantly until the leaves are just wilted.

  • 4

    Add the diced grilled turkey breast to the pan, stirring for 1 minute to ensure it is warmed through.

  • 5

    Pour the liquid egg whites over the turkey and vegetable mixture, seasoning with a pinch of sea salt and black pepper.

  • 6

    Use a silicone spatula to gently fold the egg whites until they are fully set and reach a light, fluffy consistency.