Egg White Veggie Scramble with Turkey Breast

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

Egg White Veggie Scramble with Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Turkey Breast

Pan-scrambled egg whites with lean turkey breast and colorful bell peppers, served with wilted spinach and a touch of savory nutritional yeast.

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NUTRITION

244kcal
Protein
33.6g
Fat
8.3g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1.8 oz Roasted Turkey Breast, chopped

1 cup Fresh Spinach

1/2 cup Red Bell Pepper, diced

2 tbsp Yellow Onion, minced

1.5 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the minced onion and diced bell peppers to the pan and sauté for 3-4 minutes until the vegetables are tender and slightly caramelized.

  • 3

    Stir in the chopped turkey breast and cook for another minute until it is heated through.

  • 4

    Reduce the heat to medium and pour in the egg whites, stirring constantly with a spatula to create soft curds.

  • 5

    When the egg whites are nearly set, fold in the fresh spinach and continue to stir until the leaves are just wilted.

  • 6

    Remove from heat and season with a pinch of sea salt or black pepper before serving hot.

Egg White Veggie Scramble with Turkey Breast

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

Egg White Veggie Scramble with Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Turkey Breast

Pan-scrambled egg whites with lean turkey breast and colorful bell peppers, served with wilted spinach and a touch of savory nutritional yeast.

NUTRITION

244kcal
Protein
33.6g
Fat
8.3g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1.8 oz Roasted Turkey Breast, chopped

1 cup Fresh Spinach

1/2 cup Red Bell Pepper, diced

2 tbsp Yellow Onion, minced

1.5 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the minced onion and diced bell peppers to the pan and sauté for 3-4 minutes until the vegetables are tender and slightly caramelized.

  • 3

    Stir in the chopped turkey breast and cook for another minute until it is heated through.

  • 4

    Reduce the heat to medium and pour in the egg whites, stirring constantly with a spatula to create soft curds.

  • 5

    When the egg whites are nearly set, fold in the fresh spinach and continue to stir until the leaves are just wilted.

  • 6

    Remove from heat and season with a pinch of sea salt or black pepper before serving hot.