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 tossed with lean ground turkey, wilted baby spinach, and earthy mushrooms, finished with a sprinkle of cracked black pepper for a savory, toasted aroma.

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NUTRITION

257kcal
Protein
33g
Fat
12g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 ounces Lean Ground Turkey

0.5 cup sliced Mushrooms

1 cup fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the ground turkey and sliced mushrooms to the pan, breaking up the turkey with a spatula until browned and the mushrooms are tender.

  • 3

    Stir in the fresh baby spinach and cook until just wilted.

  • 4

    Lower the heat to medium and pour in the egg whites.

  • 5

    Gently fold the mixture until the egg whites are fully set and opaque.

  • 6

    Season with a pinch of sea salt and freshly cracked black pepper before serving.

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 tossed with lean ground turkey, wilted baby spinach, and earthy mushrooms, finished with a sprinkle of cracked black pepper for a savory, toasted aroma.

NUTRITION

257kcal
Protein
33g
Fat
12g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 ounces Lean Ground Turkey

0.5 cup sliced Mushrooms

1 cup fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the ground turkey and sliced mushrooms to the pan, breaking up the turkey with a spatula until browned and the mushrooms are tender.

  • 3

    Stir in the fresh baby spinach and cook until just wilted.

  • 4

    Lower the heat to medium and pour in the egg whites.

  • 5

    Gently fold the mixture until the egg whites are fully set and opaque.

  • 6

    Season with a pinch of sea salt and freshly cracked black pepper before serving.