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 tossed with lean turkey breast and wilted baby spinach, served with sliced avocado for a buttery finish.

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NUTRITION

299kcal
Protein
34.4g
Fat
15.5g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1.5 ounces cooked Turkey Breast, diced

2 cups fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1/4 small Avocado, sliced

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the baby spinach and sauté until just wilted, then remove from the pan and set aside.

  • 3

    Add the remaining teaspoon of olive oil to the skillet along with the diced turkey breast, heating until warmed through.

  • 4

    Pour the egg whites into the skillet, stirring gently with a spatula until they are fully set and fluffy.

  • 5

    Fold the sautéed spinach back into the scramble and season with a pinch of black pepper.

  • 6

    Plate the scramble and top with fresh avocado slices before serving.

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 tossed with lean turkey breast and wilted baby spinach, served with sliced avocado for a buttery finish.

NUTRITION

299kcal
Protein
34.4g
Fat
15.5g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1.5 ounces cooked Turkey Breast, diced

2 cups fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1/4 small Avocado, sliced

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the baby spinach and sauté until just wilted, then remove from the pan and set aside.

  • 3

    Add the remaining teaspoon of olive oil to the skillet along with the diced turkey breast, heating until warmed through.

  • 4

    Pour the egg whites into the skillet, stirring gently with a spatula until they are fully set and fluffy.

  • 5

    Fold the sautéed spinach back into the scramble and season with a pinch of black pepper.

  • 6

    Plate the scramble and top with fresh avocado slices before serving.