Egg White and Turkey Spinach Scramble with Fresh Tomatoes

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 Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Spinach Scramble with Fresh Tomatoes

Scrambled egg whites with lean ground turkey and wilted baby spinach, topped with juicy diced tomatoes and creamy sliced avocado.

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NUTRITION

310kcal
Protein
28.7g
Fat
17g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

1.5 oz Cooked Ground Turkey

2 cups Baby Spinach

1 medium Roma Tomato

1 tsp Avocado Oil

1/4 medium Avocado

2 tbsp Red Onion

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PREPARATION

  • 1

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

  • 2

    Add the diced red onion and ground turkey to the pan, sautéing until the onion is translucent and the turkey is warmed through.

  • 3

    Toss in the baby spinach and cook for one minute until the leaves are just wilted.

  • 4

    Pour the liquid egg whites into the skillet and stir gently with a spatula until the eggs are fluffy and fully cooked.

  • 5

    Stir in the diced Roma tomatoes during the last thirty seconds of cooking to keep them bright and juicy.

  • 6

    Transfer the scramble to a plate and garnish with the fresh avocado slices.

Egg White and Turkey Spinach Scramble with Fresh Tomatoes

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 Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Spinach Scramble with Fresh Tomatoes

Scrambled egg whites with lean ground turkey and wilted baby spinach, topped with juicy diced tomatoes and creamy sliced avocado.

NUTRITION

310kcal
Protein
28.7g
Fat
17g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

1.5 oz Cooked Ground Turkey

2 cups Baby Spinach

1 medium Roma Tomato

1 tsp Avocado Oil

1/4 medium Avocado

2 tbsp Red Onion

PREPARATION

  • 1

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

  • 2

    Add the diced red onion and ground turkey to the pan, sautéing until the onion is translucent and the turkey is warmed through.

  • 3

    Toss in the baby spinach and cook for one minute until the leaves are just wilted.

  • 4

    Pour the liquid egg whites into the skillet and stir gently with a spatula until the eggs are fluffy and fully cooked.

  • 5

    Stir in the diced Roma tomatoes during the last thirty seconds of cooking to keep them bright and juicy.

  • 6

    Transfer the scramble to a plate and garnish with the fresh avocado slices.