Scrambled Egg Whites with Roasted Turkey and Spinach

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

Scrambled Egg Whites with Roasted Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Roasted Turkey and Spinach

Pan-scrambled egg whites with lean roasted turkey and fresh baby spinach, finished with creamy sliced avocado.

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NUTRITION

267kcal
Protein
23.1g
Fat
16.1g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites

0.75 ounce Roasted Turkey Breast

1 cup Baby Spinach

0.5 medium Avocado

1 teaspoon Extra Virgin Olive Oil

0.25 cup chopped Red Bell Pepper

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PREPARATION

  • 1

    Dice the roasted turkey breast and red bell pepper into small, uniform pieces.

  • 2

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

  • 3

    Add the red bell pepper to the skillet and sauté for 2 to 3 minutes until slightly softened.

  • 4

    Stir in the diced turkey and baby spinach, cooking just until the spinach leaves have wilted.

  • 5

    Pour the egg whites into the skillet and stir gently with a heat-resistant spatula.

  • 6

    Continue to cook the mixture until the egg whites are fully set and fluffy.

  • 7

    Transfer the scramble to a plate and serve immediately with the fresh avocado slices on top.

Scrambled Egg Whites with Roasted Turkey and Spinach

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

Scrambled Egg Whites with Roasted Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Roasted Turkey and Spinach

Pan-scrambled egg whites with lean roasted turkey and fresh baby spinach, finished with creamy sliced avocado.

NUTRITION

267kcal
Protein
23.1g
Fat
16.1g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites

0.75 ounce Roasted Turkey Breast

1 cup Baby Spinach

0.5 medium Avocado

1 teaspoon Extra Virgin Olive Oil

0.25 cup chopped Red Bell Pepper

PREPARATION

  • 1

    Dice the roasted turkey breast and red bell pepper into small, uniform pieces.

  • 2

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

  • 3

    Add the red bell pepper to the skillet and sauté for 2 to 3 minutes until slightly softened.

  • 4

    Stir in the diced turkey and baby spinach, cooking just until the spinach leaves have wilted.

  • 5

    Pour the egg whites into the skillet and stir gently with a heat-resistant spatula.

  • 6

    Continue to cook the mixture until the egg whites are fully set and fluffy.

  • 7

    Transfer the scramble to a plate and serve immediately with the fresh avocado slices on top.