Egg White Scramble with Spinach and Turkey Breast

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

Egg White Scramble with Spinach and Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Turkey Breast

Egg whites scrambled with lean turkey breast and fresh baby spinach, cooked until light and airy for a perfectly tender bite.

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NUTRITION

214kcal
Protein
34.6g
Fat
5.7g
Carbs
5.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

1.5 ounces Roasted Turkey Breast, diced

2 cups Fresh Baby Spinach

2 tablespoons Yellow Onion, finely chopped

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Place a medium non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the diced onion to the skillet and sauté for 2-3 minutes until translucent and fragrant.

  • 3

    Stir in the diced turkey breast and baby spinach, cooking just until the spinach begins to wilt.

  • 4

    Pour the liquid egg whites into the pan over the turkey and vegetables.

  • 5

    Using a silicone spatula, gently push the eggs toward the center as they set to create soft, airy curds.

  • 6

    Once the eggs are fully cooked through but still moist, remove from heat and season with a pinch of sea salt and cracked black pepper.

Egg White Scramble with Spinach and Turkey Breast

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

Egg White Scramble with Spinach and Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Turkey Breast

Egg whites scrambled with lean turkey breast and fresh baby spinach, cooked until light and airy for a perfectly tender bite.

NUTRITION

214kcal
Protein
34.6g
Fat
5.7g
Carbs
5.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

1.5 ounces Roasted Turkey Breast, diced

2 cups Fresh Baby Spinach

2 tablespoons Yellow Onion, finely chopped

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Place a medium non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the diced onion to the skillet and sauté for 2-3 minutes until translucent and fragrant.

  • 3

    Stir in the diced turkey breast and baby spinach, cooking just until the spinach begins to wilt.

  • 4

    Pour the liquid egg whites into the pan over the turkey and vegetables.

  • 5

    Using a silicone spatula, gently push the eggs toward the center as they set to create soft, airy curds.

  • 6

    Once the eggs are fully cooked through but still moist, remove from heat and season with a pinch of sea salt and cracked black pepper.