Egg White and Turkey Breast Scramble with Spinach and Mushrooms

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

Egg White and Turkey Breast Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Breast Scramble with Spinach and Mushrooms

A quick pan-scramble of egg whites and lean turkey breast tossed with fresh baby spinach and tender sautéed mushrooms.

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NUTRITION

300kcal
Protein
43.9g
Fat
11.2g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2.5 ounces Roasted Turkey Breast, chopped

2 cups Baby Spinach

1 cup White Button Mushrooms, sliced

2 teaspoons Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 3 to 4 minutes until they are tender and lightly browned.

  • 3

    Stir in the chopped turkey breast and baby spinach, cooking just until the spinach leaves begin to wilt.

  • 4

    Pour the egg whites into the skillet and season with a pinch of sea salt and cracked black pepper.

  • 5

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

  • 6

    Serve immediately while hot and fragrant.

Egg White and Turkey Breast Scramble with Spinach and Mushrooms

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

Egg White and Turkey Breast Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Breast Scramble with Spinach and Mushrooms

A quick pan-scramble of egg whites and lean turkey breast tossed with fresh baby spinach and tender sautéed mushrooms.

NUTRITION

300kcal
Protein
43.9g
Fat
11.2g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2.5 ounces Roasted Turkey Breast, chopped

2 cups Baby Spinach

1 cup White Button Mushrooms, sliced

2 teaspoons Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 3 to 4 minutes until they are tender and lightly browned.

  • 3

    Stir in the chopped turkey breast and baby spinach, cooking just until the spinach leaves begin to wilt.

  • 4

    Pour the egg whites into the skillet and season with a pinch of sea salt and cracked black pepper.

  • 5

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

  • 6

    Serve immediately while hot and fragrant.