Egg White Veggie Omelet with Turkey Sausage

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

Egg White Veggie Omelet with Turkey Sausage

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Turkey Sausage

A light yet satisfying egg white omelet packed with fresh vegetables, complemented by lean turkey sausage and a hint of melted cheese. This nutrient-dense breakfast delivers a delicate balance of protein and flavorful veggies, lightly sautéed with olive oil to bring out a delicious aroma and texture.

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NUTRITION

311kcal
Protein
34.1g
Fat
16.6g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (132g)

1 turkey sausage link (75g)

1 cup fresh spinach (30g)

1/4 cup chopped red bell pepper (38g)

1/2 cup sliced mushrooms (35g)

1/4 cup diced onion (40g)

1/4 cup shredded reduced-fat cheddar cheese (28g)

1 teaspoon olive oil (4.5g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 2

    Sauté the diced onion, chopped red bell pepper, and sliced mushrooms for 2-3 minutes until they begin to soften.

  • 3

    Add the fresh spinach to the pan and cook until wilted, about 1 minute.

  • 4

    While the vegetables are cooking, heat the turkey sausage link in a separate pan or slice and add it to the vegetable mix once heated through.

  • 5

    Pour the egg whites over the vegetables and sausage, tilting the pan to evenly distribute the mixture.

  • 6

    Sprinkle the shredded reduced-fat cheddar cheese on top. Allow the omelet to cook until the edges are set and the bottom is lightly golden, about 3-4 minutes.

  • 7

    Fold the omelet gently in half and cook an additional 1 minute before serving.

Egg White Veggie Omelet with Turkey Sausage

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

Egg White Veggie Omelet with Turkey Sausage

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Omelet with Turkey Sausage

A light yet satisfying egg white omelet packed with fresh vegetables, complemented by lean turkey sausage and a hint of melted cheese. This nutrient-dense breakfast delivers a delicate balance of protein and flavorful veggies, lightly sautéed with olive oil to bring out a delicious aroma and texture.

NUTRITION

311kcal
Protein
34.1g
Fat
16.6g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (132g)

1 turkey sausage link (75g)

1 cup fresh spinach (30g)

1/4 cup chopped red bell pepper (38g)

1/2 cup sliced mushrooms (35g)

1/4 cup diced onion (40g)

1/4 cup shredded reduced-fat cheddar cheese (28g)

1 teaspoon olive oil (4.5g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 2

    Sauté the diced onion, chopped red bell pepper, and sliced mushrooms for 2-3 minutes until they begin to soften.

  • 3

    Add the fresh spinach to the pan and cook until wilted, about 1 minute.

  • 4

    While the vegetables are cooking, heat the turkey sausage link in a separate pan or slice and add it to the vegetable mix once heated through.

  • 5

    Pour the egg whites over the vegetables and sausage, tilting the pan to evenly distribute the mixture.

  • 6

    Sprinkle the shredded reduced-fat cheddar cheese on top. Allow the omelet to cook until the edges are set and the bottom is lightly golden, about 3-4 minutes.

  • 7

    Fold the omelet gently in half and cook an additional 1 minute before serving.