Egg White Spinach Omelette with Turkey Sausage and Sautéed Mushrooms

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

Egg White Spinach Omelette with Turkey Sausage and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Turkey Sausage and Sautéed Mushrooms

Enjoy a protein-packed breakfast featuring a delicate egg white omelette filled with fresh spinach and tender sautéed mushrooms, complemented by a savory turkey sausage patty. Served with a slice of toasted whole grain bread topped with creamy avocado and a drizzle of olive oil, this balanced morning meal is both satisfying and nourishing.

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NUTRITION

433kcal
Protein
30.4g
Fat
25.3g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites (approx 99g)

1 Turkey Sausage Patty (2 oz/56g)

1 cup Fresh Spinach (30g)

1/2 cup Sliced Mushrooms (35g)

1 slice Whole Grain Toast (40g)

1/4 portion Avocado (50g)

1.5 tsp Olive Oil (7g)

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PREPARATION

  • 1

    In a bowl, whisk together 3 egg whites until slightly frothy.

  • 2

    Heat a non-stick skillet over medium heat and lightly spray with a bit of olive oil.

  • 3

    Add the spinach and mushrooms to the skillet and sauté for 2-3 minutes until the spinach wilts and mushrooms soften.

  • 4

    Pour the egg whites over the sautéed vegetables, allowing them to spread evenly. Let cook for 2-3 minutes until the edges start to set.

  • 5

    Gently fold the omelette and cook for another minute until fully set.

  • 6

    Meanwhile, heat the turkey sausage patty in a separate pan or in the microwave until warmed through.

  • 7

    Toast a slice of whole grain bread to your desired crispness and top with sliced avocado.

  • 8

    Plate the omelette alongside the turkey sausage and avocado toast, and drizzle a total of 1.5 teaspoons of olive oil over the vegetables in the omelette for added richness.

Egg White Spinach Omelette with Turkey Sausage and Sautéed Mushrooms

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

Egg White Spinach Omelette with Turkey Sausage and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Turkey Sausage and Sautéed Mushrooms

Enjoy a protein-packed breakfast featuring a delicate egg white omelette filled with fresh spinach and tender sautéed mushrooms, complemented by a savory turkey sausage patty. Served with a slice of toasted whole grain bread topped with creamy avocado and a drizzle of olive oil, this balanced morning meal is both satisfying and nourishing.

NUTRITION

433kcal
Protein
30.4g
Fat
25.3g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites (approx 99g)

1 Turkey Sausage Patty (2 oz/56g)

1 cup Fresh Spinach (30g)

1/2 cup Sliced Mushrooms (35g)

1 slice Whole Grain Toast (40g)

1/4 portion Avocado (50g)

1.5 tsp Olive Oil (7g)

PREPARATION

  • 1

    In a bowl, whisk together 3 egg whites until slightly frothy.

  • 2

    Heat a non-stick skillet over medium heat and lightly spray with a bit of olive oil.

  • 3

    Add the spinach and mushrooms to the skillet and sauté for 2-3 minutes until the spinach wilts and mushrooms soften.

  • 4

    Pour the egg whites over the sautéed vegetables, allowing them to spread evenly. Let cook for 2-3 minutes until the edges start to set.

  • 5

    Gently fold the omelette and cook for another minute until fully set.

  • 6

    Meanwhile, heat the turkey sausage patty in a separate pan or in the microwave until warmed through.

  • 7

    Toast a slice of whole grain bread to your desired crispness and top with sliced avocado.

  • 8

    Plate the omelette alongside the turkey sausage and avocado toast, and drizzle a total of 1.5 teaspoons of olive oil over the vegetables in the omelette for added richness.