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

Lean ground turkey and earthy mushrooms scrambled with light egg whites and fresh spinach, served with a slice of toasted whole-grain bread.

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NUTRITION

359kcal
Protein
29.9g
Fat
19.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

2 oz Ground Turkey (93% lean)

1 cup Sliced White Button Mushrooms

1 cup Fresh Baby Spinach

1 tbsp Extra Virgin Olive Oil

1 slice Whole Wheat Bread

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PREPARATION

  • 1

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

  • 2

    Add the ground turkey to the skillet, breaking it into small crumbles with a wooden spoon, and cook until fully browned.

  • 3

    Toss in the sliced mushrooms and sauté for about 3-4 minutes until they soften and release their moisture.

  • 4

    Add the baby spinach to the pan and stir for 1 minute until the leaves are just wilted.

  • 5

    Lower the heat to medium and pour the liquid egg whites over the turkey and vegetable mixture.

  • 6

    Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.

  • 7

    While the eggs finish, toast the slice of whole wheat bread until golden brown.

  • 8

    Plate the scramble immediately alongside the warm toast and season with a pinch of salt or pepper if desired.

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

Lean ground turkey and earthy mushrooms scrambled with light egg whites and fresh spinach, served with a slice of toasted whole-grain bread.

NUTRITION

359kcal
Protein
29.9g
Fat
19.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

2 oz Ground Turkey (93% lean)

1 cup Sliced White Button Mushrooms

1 cup Fresh Baby Spinach

1 tbsp Extra Virgin Olive Oil

1 slice Whole Wheat Bread

PREPARATION

  • 1

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

  • 2

    Add the ground turkey to the skillet, breaking it into small crumbles with a wooden spoon, and cook until fully browned.

  • 3

    Toss in the sliced mushrooms and sauté for about 3-4 minutes until they soften and release their moisture.

  • 4

    Add the baby spinach to the pan and stir for 1 minute until the leaves are just wilted.

  • 5

    Lower the heat to medium and pour the liquid egg whites over the turkey and vegetable mixture.

  • 6

    Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.

  • 7

    While the eggs finish, toast the slice of whole wheat bread until golden brown.

  • 8

    Plate the scramble immediately alongside the warm toast and season with a pinch of salt or pepper if desired.