Turkey with Scrambled Egg Whites and Spinach
Nutrition per serving
| Calories | 401 kcal |
| Protein | 65.3 g |
| Carbs | 1.9 g |
| Fats | 14.3 g |
| Saturated Fat | 2 g |
| Monounsaturated Fat | 7.2 g |
| Polyunsaturated Fat | 1.7 g |
| Sugars | 0.9 g |
| Fiber | 0.7 g |
| Sodium | 387 mg |
Ingredients
| Turkey Breast | |
| Baby Spinach | |
| Olive Oil | |
| Egg White(s) |
1. Pre-heat the oven to 200 C (390F).
2. Coat the turkey in 1 tsp of olive oil and season with salt and pepper. Wrap in foil and place in the oven to bake for 35 minutes.
3. In a bowl, beat the egg whites with a pinch of salt and pepper. Heat 1 tsp of olive oil in a frying pan over a medium heat. Add the egg mixture and leave to sit for 30 seconds, then as the egg begins to set, gently pull the eggs across the pan to form large soft curds. Repeat this several times for 1-2 minutes.
4. Serve the turkey on a plate alongside the scrambled egg and raw baby spinach.