Egg White and Turkey Spinach Scramble with Roasted Tomatoes

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 Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Spinach Scramble with Roasted Tomatoes

Pan-scrambled egg whites and lean turkey tossed with fresh spinach and served with slow-roasted cherry tomatoes for a juicy burst of sweetness.

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NUTRITION

301kcal
Protein
35.4g
Fat
12.9g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2 oz Extra Lean Ground Turkey Breast

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1.5 tsp Olive Oil

1/4 cup Red Onion, diced

1/4 Avocado, sliced

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cherry tomatoes with a half-teaspoon of olive oil on a small baking sheet.

  • 2

    Roast the tomatoes for 10-12 minutes until the skins begin to blister and soften.

  • 3

    While the tomatoes roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced red onion and ground turkey to the skillet, sautéing until the turkey is cooked through and the onions are translucent.

  • 5

    Stir in the baby spinach and cook for about 1 minute until it just begins to wilt.

  • 6

    Lower the heat slightly and pour in the egg whites, scrambling gently with a spatula until they are set but still moist.

  • 7

    Plate the scramble immediately and top with the roasted cherry tomatoes and fresh avocado slices.

  • 8

    Finish with a pinch of sea salt and freshly cracked black pepper to taste.

Egg White and Turkey Spinach Scramble with Roasted Tomatoes

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 Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Spinach Scramble with Roasted Tomatoes

Pan-scrambled egg whites and lean turkey tossed with fresh spinach and served with slow-roasted cherry tomatoes for a juicy burst of sweetness.

NUTRITION

301kcal
Protein
35.4g
Fat
12.9g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2 oz Extra Lean Ground Turkey Breast

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1.5 tsp Olive Oil

1/4 cup Red Onion, diced

1/4 Avocado, sliced

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cherry tomatoes with a half-teaspoon of olive oil on a small baking sheet.

  • 2

    Roast the tomatoes for 10-12 minutes until the skins begin to blister and soften.

  • 3

    While the tomatoes roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced red onion and ground turkey to the skillet, sautéing until the turkey is cooked through and the onions are translucent.

  • 5

    Stir in the baby spinach and cook for about 1 minute until it just begins to wilt.

  • 6

    Lower the heat slightly and pour in the egg whites, scrambling gently with a spatula until they are set but still moist.

  • 7

    Plate the scramble immediately and top with the roasted cherry tomatoes and fresh avocado slices.

  • 8

    Finish with a pinch of sea salt and freshly cracked black pepper to taste.