Egg White Veggie Scramble with Seared Turkey Breast

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

Egg White Veggie Scramble with Seared Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Seared Turkey Breast

Fluffy egg whites scrambled with colorful bell peppers and spinach, served with lean turkey breast seared to a savory golden brown.

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NUTRITION

237kcal
Protein
40.2g
Fat
4.7g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2.5 oz Turkey Breast, sliced

1 cup Baby Spinach

1/2 cup Red Bell Pepper, diced

1/2 cup Mushrooms, sliced

1/2 tsp Avocado Oil

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PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat and add the avocado oil.

  • 2

    Place the turkey breast slices in the pan and sear for 1-2 minutes per side until they develop a golden brown crust, then remove and set aside.

  • 3

    In the same skillet, add the diced bell peppers and mushrooms, sautéing for 3-4 minutes until the vegetables are tender-crisp.

  • 4

    Add the baby spinach to the pan and toss until just wilted.

  • 5

    Reduce the heat to medium and pour in the egg whites, stirring constantly with a spatula to create soft, fluffy curds.

  • 6

    Once the egg whites are fully set, season with a pinch of sea salt and black pepper.

  • 7

    Plate the scramble alongside the seared turkey breast and serve immediately.

Egg White Veggie Scramble with Seared Turkey Breast

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

Egg White Veggie Scramble with Seared Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Seared Turkey Breast

Fluffy egg whites scrambled with colorful bell peppers and spinach, served with lean turkey breast seared to a savory golden brown.

NUTRITION

237kcal
Protein
40.2g
Fat
4.7g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2.5 oz Turkey Breast, sliced

1 cup Baby Spinach

1/2 cup Red Bell Pepper, diced

1/2 cup Mushrooms, sliced

1/2 tsp Avocado Oil

PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat and add the avocado oil.

  • 2

    Place the turkey breast slices in the pan and sear for 1-2 minutes per side until they develop a golden brown crust, then remove and set aside.

  • 3

    In the same skillet, add the diced bell peppers and mushrooms, sautéing for 3-4 minutes until the vegetables are tender-crisp.

  • 4

    Add the baby spinach to the pan and toss until just wilted.

  • 5

    Reduce the heat to medium and pour in the egg whites, stirring constantly with a spatula to create soft, fluffy curds.

  • 6

    Once the egg whites are fully set, season with a pinch of sea salt and black pepper.

  • 7

    Plate the scramble alongside the seared turkey breast and serve immediately.