Egg White Scramble with Turkey Breast and Roasted Peppers

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

Egg White Scramble with Turkey Breast and Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Turkey Breast and Roasted Peppers

A light and airy egg white scramble tossed with lean turkey breast and smoky roasted peppers, served with a side of creamy avocado.

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NUTRITION

354kcal
Protein
38.7g
Fat
11.7g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1.5 oz Roasted Turkey Breast

1/4 cup Roasted Red Peppers

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the diced turkey breast and roasted red peppers to the pan, sautéing for about two minutes until warmed through.

  • 3

    Stir in the baby spinach and cook until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet and scramble gently with a spatula until they are fully set but still tender.

  • 5

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 6

    Serve the warm scramble immediately alongside the toast and top with fresh sliced avocado.

Egg White Scramble with Turkey Breast and Roasted Peppers

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

Egg White Scramble with Turkey Breast and Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Turkey Breast and Roasted Peppers

A light and airy egg white scramble tossed with lean turkey breast and smoky roasted peppers, served with a side of creamy avocado.

NUTRITION

354kcal
Protein
38.7g
Fat
11.7g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1.5 oz Roasted Turkey Breast

1/4 cup Roasted Red Peppers

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the diced turkey breast and roasted red peppers to the pan, sautéing for about two minutes until warmed through.

  • 3

    Stir in the baby spinach and cook until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet and scramble gently with a spatula until they are fully set but still tender.

  • 5

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 6

    Serve the warm scramble immediately alongside the toast and top with fresh sliced avocado.