Egg White Vegetable Scramble with Grilled Turkey Breast

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

Egg White Vegetable Scramble with Grilled Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Grilled Turkey Breast

Fluffy egg whites scrambled with sautéed spinach and peppers, served alongside lean grilled turkey breast for a protein-packed start with a hint of smoky paprika.

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NUTRITION

283kcal
Protein
46.6g
Fat
7.6g
Carbs
5.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

3 ounces Grilled Turkey Breast, sliced

1 cup fresh Baby Spinach

1/4 cup chopped Bell Pepper

1/2 cup sliced Mushrooms

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the chopped bell peppers and sliced mushrooms, sautéing for 3-4 minutes until they begin to soften.

  • 3

    Toss in the baby spinach and cook just until wilted.

  • 4

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

  • 5

    While the eggs cook, lightly warm the pre-grilled turkey breast in a separate pan or microwave.

  • 6

    Plate the vegetable scramble alongside the sliced turkey breast and season with a pinch of sea salt and smoky paprika if desired.

Egg White Vegetable Scramble with Grilled Turkey Breast

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

Egg White Vegetable Scramble with Grilled Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Scramble with Grilled Turkey Breast

Fluffy egg whites scrambled with sautéed spinach and peppers, served alongside lean grilled turkey breast for a protein-packed start with a hint of smoky paprika.

NUTRITION

283kcal
Protein
46.6g
Fat
7.6g
Carbs
5.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

3 ounces Grilled Turkey Breast, sliced

1 cup fresh Baby Spinach

1/4 cup chopped Bell Pepper

1/2 cup sliced Mushrooms

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the chopped bell peppers and sliced mushrooms, sautéing for 3-4 minutes until they begin to soften.

  • 3

    Toss in the baby spinach and cook just until wilted.

  • 4

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

  • 5

    While the eggs cook, lightly warm the pre-grilled turkey breast in a separate pan or microwave.

  • 6

    Plate the vegetable scramble alongside the sliced turkey breast and season with a pinch of sea salt and smoky paprika if desired.