Egg White and Spinach Scramble with Low-Sodium Turkey Breast

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

Egg White and Spinach Scramble with Low-Sodium Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Low-Sodium Turkey Breast

Fluffy egg whites scrambled with fresh spinach and lean turkey breast, served alongside toasted sourdough for a satisfying crunch.

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NUTRITION

426kcal
Protein
29.9g
Fat
16.1g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

0.63 cup Liquid Egg Whites

1.5 ounces Low-Sodium Turkey Breast, chopped

0.5 cup Baby Spinach

2 slices Sourdough Bread

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the chopped low-sodium turkey breast and baby spinach to the pan.

  • 3

    Sauté for 2 minutes until the spinach is wilted and the turkey is warmed through.

  • 4

    Pour the liquid egg whites into the skillet and season with a pinch of black pepper if desired.

  • 5

    Stir gently and continuously with a spatula until the egg whites are fully set and fluffy.

  • 6

    While the eggs cook, toast the sourdough bread slices until golden brown.

  • 7

    Plate the scramble immediately alongside the toasted sourdough and enjoy while hot.

Egg White and Spinach Scramble with Low-Sodium Turkey Breast

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

Egg White and Spinach Scramble with Low-Sodium Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Low-Sodium Turkey Breast

Fluffy egg whites scrambled with fresh spinach and lean turkey breast, served alongside toasted sourdough for a satisfying crunch.

NUTRITION

426kcal
Protein
29.9g
Fat
16.1g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

0.63 cup Liquid Egg Whites

1.5 ounces Low-Sodium Turkey Breast, chopped

0.5 cup Baby Spinach

2 slices Sourdough Bread

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the chopped low-sodium turkey breast and baby spinach to the pan.

  • 3

    Sauté for 2 minutes until the spinach is wilted and the turkey is warmed through.

  • 4

    Pour the liquid egg whites into the skillet and season with a pinch of black pepper if desired.

  • 5

    Stir gently and continuously with a spatula until the egg whites are fully set and fluffy.

  • 6

    While the eggs cook, toast the sourdough bread slices until golden brown.

  • 7

    Plate the scramble immediately alongside the toasted sourdough and enjoy while hot.