Egg White Scramble with Turkey Breast and Sautéed Spinach

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

Egg White Scramble with Turkey Breast and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Turkey Breast and Sautéed Spinach

Pan-scrambled egg whites with lean turkey breast and wilted spinach, served with sprouted toast and buttery sliced avocado.

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NUTRITION

387kcal
Protein
42.9g
Fat
13.7g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

3 ounces Roasted Turkey Breast, chopped

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

0.25 Fresh Avocado, sliced

1 teaspoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté until just wilted.

  • 3

    Stir in the chopped roasted turkey breast and cook for 1 minute to warm through.

  • 4

    Pour the liquid egg whites into the skillet and cook, stirring gently, until the eggs are set and fluffy.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Plate the scramble alongside the toast and top with the buttery sliced avocado.

  • 7

    Season with a pinch of sea pepper or red pepper flakes if desired.

Egg White Scramble with Turkey Breast and Sautéed Spinach

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

Egg White Scramble with Turkey Breast and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Turkey Breast and Sautéed Spinach

Pan-scrambled egg whites with lean turkey breast and wilted spinach, served with sprouted toast and buttery sliced avocado.

NUTRITION

387kcal
Protein
42.9g
Fat
13.7g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

3 ounces Roasted Turkey Breast, chopped

2 cups Fresh Baby Spinach

1 slice Sprouted Grain Bread

0.25 Fresh Avocado, sliced

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the skillet and sauté until just wilted.

  • 3

    Stir in the chopped roasted turkey breast and cook for 1 minute to warm through.

  • 4

    Pour the liquid egg whites into the skillet and cook, stirring gently, until the eggs are set and fluffy.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Plate the scramble alongside the toast and top with the buttery sliced avocado.

  • 7

    Season with a pinch of sea pepper or red pepper flakes if desired.