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-scrambled egg whites and lean turkey tossed with baby spinach and earthy sautéed mushrooms, finished with slices of buttery avocado.

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NUTRITION

447kcal
Protein
35.9g
Fat
29.7g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2 ounces Ground Turkey (93% lean)

2 cups Baby Spinach

1 cup Sliced White Mushrooms

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 4-5 minutes until they are golden brown.

  • 3

    Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and no longer pink.

  • 4

    Toss in the baby spinach and cook for about 1 minute until it is just wilted.

  • 5

    Pour the liquid egg whites into the skillet and stir gently with a spatula until the eggs are set and fluffy.

  • 6

    Season with a pinch of sea salt and black pepper to taste.

  • 7

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

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-scrambled egg whites and lean turkey tossed with baby spinach and earthy sautéed mushrooms, finished with slices of buttery avocado.

NUTRITION

447kcal
Protein
35.9g
Fat
29.7g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2 ounces Ground Turkey (93% lean)

2 cups Baby Spinach

1 cup Sliced White Mushrooms

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 4-5 minutes until they are golden brown.

  • 3

    Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and no longer pink.

  • 4

    Toss in the baby spinach and cook for about 1 minute until it is just wilted.

  • 5

    Pour the liquid egg whites into the skillet and stir gently with a spatula until the eggs are set and fluffy.

  • 6

    Season with a pinch of sea salt and black pepper to taste.

  • 7

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