Egg White Scramble with Roasted Turkey, Spinach and Asparagus

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

Egg White Scramble with Roasted Turkey, Spinach and Asparagus

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Roasted Turkey, Spinach and Asparagus

A protein-packed egg white scramble sautéed with tender asparagus and roasted turkey, served with a side of crispy lemon-herb potatoes.

Try 7 days free, then $12.99 / mo.

NUTRITION

348kcal
Protein
41.3g
Fat
9.9g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Egg Whites

1.5 ounces Roasted Turkey Breast

5 spears Asparagus

1 cup Fresh Spinach

1 small Red Potato

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Dice the red potato into small cubes and sauté in a skillet with half the olive oil until golden and crispy.

  • 2

    Add the trimmed asparagus to the skillet and cook for three minutes until tender-crisp.

  • 3

    Stir in the chopped roasted turkey and fresh spinach, allowing the greens to wilt.

  • 4

    Whisk the egg whites and pour them into the skillet, stirring gently until fully set.

  • 5

    Drizzle with the remaining olive oil and fresh lemon juice before serving.

Egg White Scramble with Roasted Turkey, Spinach and Asparagus

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

Egg White Scramble with Roasted Turkey, Spinach and Asparagus

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Roasted Turkey, Spinach and Asparagus

A protein-packed egg white scramble sautéed with tender asparagus and roasted turkey, served with a side of crispy lemon-herb potatoes.

NUTRITION

348kcal
Protein
41.3g
Fat
9.9g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Egg Whites

1.5 ounces Roasted Turkey Breast

5 spears Asparagus

1 cup Fresh Spinach

1 small Red Potato

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Dice the red potato into small cubes and sauté in a skillet with half the olive oil until golden and crispy.

  • 2

    Add the trimmed asparagus to the skillet and cook for three minutes until tender-crisp.

  • 3

    Stir in the chopped roasted turkey and fresh spinach, allowing the greens to wilt.

  • 4

    Whisk the egg whites and pour them into the skillet, stirring gently until fully set.

  • 5

    Drizzle with the remaining olive oil and fresh lemon juice before serving.