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 turkey folded with fresh spinach and mushrooms, finished with a slice of creamy avocado.

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NUTRITION

276kcal
Protein
27.9g
Fat
15.7g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

2.0 ounces Ground Turkey (93% lean)

1.0 cup White Mushrooms, sliced

2.0 cups Fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

25.0 grams Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the ground turkey to the skillet and cook until browned and crumbled, about 5 minutes.

  • 3

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

  • 4

    Add the fresh spinach to the pan and stir until the leaves are just wilted.

  • 5

    Pour in the egg whites and stir gently with a spatula until the scramble is fully set but still tender.

  • 6

    Season with a pinch of sea salt and black pepper to taste.

  • 7

    Transfer the scramble to a plate and top with the 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 turkey folded with fresh spinach and mushrooms, finished with a slice of creamy avocado.

NUTRITION

276kcal
Protein
27.9g
Fat
15.7g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

2.0 ounces Ground Turkey (93% lean)

1.0 cup White Mushrooms, sliced

2.0 cups Fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

25.0 grams Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the ground turkey to the skillet and cook until browned and crumbled, about 5 minutes.

  • 3

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

  • 4

    Add the fresh spinach to the pan and stir until the leaves are just wilted.

  • 5

    Pour in the egg whites and stir gently with a spatula until the scramble is fully set but still tender.

  • 6

    Season with a pinch of sea salt and black pepper to taste.

  • 7

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