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

Pan-scrambled egg whites and lean ground turkey tossed with fresh baby spinach and earthy cremini mushrooms, finished with a slice of buttery avocado.

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NUTRITION

389kcal
Protein
34.3g
Fat
24.9g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

1.75 ounces Ground Turkey (93% lean)

1 cup Cremini Mushrooms

2 cups Baby Spinach

1 tablespoon Avocado Oil

0.25 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they release their moisture and turn golden brown.

  • 3

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

  • 4

    Toss in the baby spinach and cook for 1-2 minutes until just wilted.

  • 5

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

  • 6

    Gently fold and scramble the eggs until they are fully set and fluffy.

  • 7

    Season with a pinch of sea salt and black pepper if desired.

  • 8

    Transfer to a plate and top with fresh avocado slices 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

Pan-scrambled egg whites and lean ground turkey tossed with fresh baby spinach and earthy cremini mushrooms, finished with a slice of buttery avocado.

NUTRITION

389kcal
Protein
34.3g
Fat
24.9g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

1.75 ounces Ground Turkey (93% lean)

1 cup Cremini Mushrooms

2 cups Baby Spinach

1 tablespoon Avocado Oil

0.25 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and sauté until they release their moisture and turn golden brown.

  • 3

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

  • 4

    Toss in the baby spinach and cook for 1-2 minutes until just wilted.

  • 5

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

  • 6

    Gently fold and scramble the eggs until they are fully set and fluffy.

  • 7

    Season with a pinch of sea salt and black pepper if desired.

  • 8

    Transfer to a plate and top with fresh avocado slices before serving.