Egg White Scramble with Spinach, Mushrooms, and Grilled 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, Mushrooms, and Grilled Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach, Mushrooms, and Grilled Turkey Breast

Fluffy egg whites scrambled with sautéed spinach, earthy mushrooms, and lean turkey breast, served with a side of creamy avocado.

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NUTRITION

416kcal
Protein
37.1g
Fat
20.2g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1.5 ounces Grilled Turkey Breast, diced

2 cups Fresh Spinach

1/2 cup Sliced Mushrooms

1 tablespoon Extra Virgin Olive Oil

1/4 Avocado, sliced

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and diced turkey breast to the pan, sautéing for 3-4 minutes until the mushrooms are tender.

  • 3

    Toss in the fresh spinach and cook for 1 minute until just wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula until the eggs are fully set and fluffy.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Plate the scramble alongside the toast and top with fresh, creamy avocado slices.

Egg White Scramble with Spinach, Mushrooms, and Grilled 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, Mushrooms, and Grilled Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach, Mushrooms, and Grilled Turkey Breast

Fluffy egg whites scrambled with sautéed spinach, earthy mushrooms, and lean turkey breast, served with a side of creamy avocado.

NUTRITION

416kcal
Protein
37.1g
Fat
20.2g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1.5 ounces Grilled Turkey Breast, diced

2 cups Fresh Spinach

1/2 cup Sliced Mushrooms

1 tablespoon Extra Virgin Olive Oil

1/4 Avocado, sliced

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and diced turkey breast to the pan, sautéing for 3-4 minutes until the mushrooms are tender.

  • 3

    Toss in the fresh spinach and cook for 1 minute until just wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula until the eggs are fully set and fluffy.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Plate the scramble alongside the toast and top with fresh, creamy avocado slices.