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 tossed with lean turkey breast, spinach, and peppers, topped with buttery avocado slices.

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NUTRITION

262kcal
Protein
31.3g
Fat
11.8g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Egg Whites

1.5 ounces Roasted Turkey Breast, diced

1 cup Baby Spinach

1/4 cup Red Bell Pepper, diced

1/4 cup White Mushrooms, sliced

1 teaspoon Extra Virgin Olive Oil

1.5 ounces fresh Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and sliced mushrooms to the pan and sauté for 3-4 minutes until they begin to soften.

  • 3

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

  • 4

    Lower the heat slightly and pour in the egg whites, seasoning with a pinch of sea salt and black pepper if desired.

  • 5

    Gently scramble the mixture with a spatula, moving the eggs constantly until they are fully set and opaque.

  • 6

    Slide the scramble onto a plate and top with the fresh avocado slices 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

Pan-scrambled egg whites tossed with lean turkey breast, spinach, and peppers, topped with buttery avocado slices.

NUTRITION

262kcal
Protein
31.3g
Fat
11.8g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Egg Whites

1.5 ounces Roasted Turkey Breast, diced

1 cup Baby Spinach

1/4 cup Red Bell Pepper, diced

1/4 cup White Mushrooms, sliced

1 teaspoon Extra Virgin Olive Oil

1.5 ounces fresh Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and sliced mushrooms to the pan and sauté for 3-4 minutes until they begin to soften.

  • 3

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

  • 4

    Lower the heat slightly and pour in the egg whites, seasoning with a pinch of sea salt and black pepper if desired.

  • 5

    Gently scramble the mixture with a spatula, moving the eggs constantly until they are fully set and opaque.

  • 6

    Slide the scramble onto a plate and top with the fresh avocado slices before serving.