Egg White and Turkey Spinach Scramble with Sautéed Mushrooms

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

Egg White and Turkey Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Spinach Scramble with Sautéed Mushrooms

Pan-seared ground turkey and mushrooms scrambled with fluffy egg whites and fresh spinach, topped with creamy avocado slices.

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NUTRITION

305kcal
Protein
31.6g
Fat
16.9g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

2 oz Ground Turkey (93% Lean)

1 cup White Button Mushrooms, sliced

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

50g Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until browned and cooked through.

  • 3

    Toss in the sliced mushrooms and sauté for 3-4 minutes until they release their moisture and turn golden brown.

  • 4

    Add the fresh spinach to the pan and stir until just wilted.

  • 5

    Lower the heat to medium and pour in the egg whites, stirring constantly until the eggs are set and fluffy.

  • 6

    Season with a pinch of sea salt and black pepper if desired.

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.

Egg White and Turkey Spinach Scramble with Sautéed Mushrooms

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

Egg White and Turkey Spinach Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Spinach Scramble with Sautéed Mushrooms

Pan-seared ground turkey and mushrooms scrambled with fluffy egg whites and fresh spinach, topped with creamy avocado slices.

NUTRITION

305kcal
Protein
31.6g
Fat
16.9g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

2 oz Ground Turkey (93% Lean)

1 cup White Button Mushrooms, sliced

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

50g Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until browned and cooked through.

  • 3

    Toss in the sliced mushrooms and sauté for 3-4 minutes until they release their moisture and turn golden brown.

  • 4

    Add the fresh spinach to the pan and stir until just wilted.

  • 5

    Lower the heat to medium and pour in the egg whites, stirring constantly until the eggs are set and fluffy.

  • 6

    Season with a pinch of sea salt and black pepper if desired.

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.