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

A protein-packed scramble of fluffy egg whites, lean ground turkey, and fresh spinach, served with earthy sautéed mushrooms and a side of nutty quinoa.

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NUTRITION

421kcal
Protein
35.1g
Fat
20.2g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

1.8 oz Ground Turkey (93% lean)

2 cups Fresh Spinach

1 cup Sliced White Mushrooms

1 tbsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Heat half of the olive oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the ground turkey, breaking it apart with a spatula, and cook until no longer pink.

  • 3

    Stir in the sliced mushrooms and cook for 3-4 minutes until they are tender and lightly browned.

  • 4

    Add the fresh spinach to the pan and sauté for 1 minute until just wilted.

  • 5

    Lower the heat to medium and pour in the remaining olive oil followed by the egg whites.

  • 6

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

  • 7

    Season to taste with sea salt and black pepper, then serve immediately with the warm quinoa.

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

A protein-packed scramble of fluffy egg whites, lean ground turkey, and fresh spinach, served with earthy sautéed mushrooms and a side of nutty quinoa.

NUTRITION

421kcal
Protein
35.1g
Fat
20.2g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

1.8 oz Ground Turkey (93% lean)

2 cups Fresh Spinach

1 cup Sliced White Mushrooms

1 tbsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Heat half of the olive oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the ground turkey, breaking it apart with a spatula, and cook until no longer pink.

  • 3

    Stir in the sliced mushrooms and cook for 3-4 minutes until they are tender and lightly browned.

  • 4

    Add the fresh spinach to the pan and sauté for 1 minute until just wilted.

  • 5

    Lower the heat to medium and pour in the remaining olive oil followed by the egg whites.

  • 6

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

  • 7

    Season to taste with sea salt and black pepper, then serve immediately with the warm quinoa.