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

A protein-packed scramble of fluffy egg whites, lean turkey breast, and tender sautéed peppers and spinach, finished with a pinch of sea salt and savory cracked black pepper.

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NUTRITION

215kcal
Protein
32g
Fat
6.4g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Liquid Egg Whites

1.6 ounces Roasted Turkey Breast, chopped

1 cup Fresh Baby Spinach

1/4 cup Diced Red Bell Pepper

2 tablespoons Diced Red Onion

1/2 cup Sliced White Mushrooms

1 teaspoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Add the diced onions, bell peppers, and sliced mushrooms to the pan.

  • 3

    Sauté the vegetables for 3 to 4 minutes until they begin to soften and become fragrant.

  • 4

    Stir in the chopped turkey breast and fresh spinach, cooking until the spinach is just wilted.

  • 5

    Reduce the heat to medium and pour in the liquid egg whites.

  • 6

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

  • 7

    Season with sea salt and freshly cracked black pepper before serving.

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

A protein-packed scramble of fluffy egg whites, lean turkey breast, and tender sautéed peppers and spinach, finished with a pinch of sea salt and savory cracked black pepper.

NUTRITION

215kcal
Protein
32g
Fat
6.4g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Liquid Egg Whites

1.6 ounces Roasted Turkey Breast, chopped

1 cup Fresh Baby Spinach

1/4 cup Diced Red Bell Pepper

2 tablespoons Diced Red Onion

1/2 cup Sliced White Mushrooms

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the diced onions, bell peppers, and sliced mushrooms to the pan.

  • 3

    Sauté the vegetables for 3 to 4 minutes until they begin to soften and become fragrant.

  • 4

    Stir in the chopped turkey breast and fresh spinach, cooking until the spinach is just wilted.

  • 5

    Reduce the heat to medium and pour in the liquid egg whites.

  • 6

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

  • 7

    Season with sea salt and freshly cracked black pepper before serving.