Egg White Spinach Scramble with Turkey and Sautéed Mushrooms

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

Egg White Spinach Scramble with Turkey and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Turkey and Sautéed Mushrooms

Fluffy egg whites scrambled with lean turkey and fresh spinach, served with savory sautéed mushrooms and creamy avocado slices.

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NUTRITION

414kcal
Protein
35.4g
Fat
27.3g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2.5 ounces 93% Lean Ground Turkey

1/2 cup Sliced White Button Mushrooms

1 cup Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a large 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

    Toss in the baby spinach and sauté for about 1 minute until the leaves are just wilted.

  • 4

    Reduce the heat to medium and pour in the liquid egg whites, stirring constantly with a spatula.

  • 5

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

  • 6

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

  • 7

    Transfer to a plate and top with fresh, creamy avocado slices before serving.

Egg White Spinach Scramble with Turkey and Sautéed Mushrooms

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

Egg White Spinach Scramble with Turkey and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Turkey and Sautéed Mushrooms

Fluffy egg whites scrambled with lean turkey and fresh spinach, served with savory sautéed mushrooms and creamy avocado slices.

NUTRITION

414kcal
Protein
35.4g
Fat
27.3g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2.5 ounces 93% Lean Ground Turkey

1/2 cup Sliced White Button Mushrooms

1 cup Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado

PREPARATION

  • 1

    Heat the extra virgin olive oil in a large 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

    Toss in the baby spinach and sauté for about 1 minute until the leaves are just wilted.

  • 4

    Reduce the heat to medium and pour in the liquid egg whites, stirring constantly with a spatula.

  • 5

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

  • 6

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

  • 7

    Transfer to a plate and top with fresh, creamy avocado slices before serving.