Egg White Veggie Scramble with Grilled 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 Grilled Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Grilled Turkey Breast

A protein-packed scramble of egg whites and garden veggies served with lean grilled turkey and finished with creamy avocado.

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NUTRITION

287kcal
Protein
42.4g
Fat
9.1g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2.5 ounces Grilled Turkey Breast

1 cup Fresh Spinach

0.5 cup Sliced Mushrooms

0.25 cup Diced Red Bell Pepper

0.5 teaspoon Extra Virgin Olive Oil

0.25 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the diced bell peppers and sliced mushrooms to the pan and sauté for 3-4 minutes until they begin to soften.

  • 3

    Stir in the fresh spinach and cook for 1 minute until just wilted.

  • 4

    Lower the heat to medium and pour in the egg whites, stirring gently with a spatula until the eggs are fully set and fluffy.

  • 5

    While the eggs cook, lightly warm the pre-grilled turkey breast in a separate small pan or the microwave.

  • 6

    Transfer the scramble to a plate alongside the turkey breast and top with fresh avocado slices.

Egg White Veggie Scramble with Grilled 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 Grilled Turkey Breast

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Grilled Turkey Breast

A protein-packed scramble of egg whites and garden veggies served with lean grilled turkey and finished with creamy avocado.

NUTRITION

287kcal
Protein
42.4g
Fat
9.1g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2.5 ounces Grilled Turkey Breast

1 cup Fresh Spinach

0.5 cup Sliced Mushrooms

0.25 cup Diced Red Bell Pepper

0.5 teaspoon Extra Virgin Olive Oil

0.25 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the diced bell peppers and sliced mushrooms to the pan and sauté for 3-4 minutes until they begin to soften.

  • 3

    Stir in the fresh spinach and cook for 1 minute until just wilted.

  • 4

    Lower the heat to medium and pour in the egg whites, stirring gently with a spatula until the eggs are fully set and fluffy.

  • 5

    While the eggs cook, lightly warm the pre-grilled turkey breast in a separate small pan or the microwave.

  • 6

    Transfer the scramble to a plate alongside the turkey breast and top with fresh avocado slices.