Egg White Spinach Scramble 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 Scramble with Turkey Sausage and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Turkey Sausage and Sautéed Mushrooms

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble enriched with fresh spinach and quinoa, complemented by savory turkey sausage and sautéed mushrooms. Finished with a fresh topping of avocado, this meal delivers a harmonious blend of textures and flavors to kickstart your day.

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NUTRITION

382kcal
Protein
31.9g
Fat
21.3g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites (approx 162g)

2 Turkey Sausage links (approx 56g total)

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms

2 teaspoons Olive Oil

1/4 cup Cooked Quinoa

1/4 medium Avocado

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Sauté the sliced mushrooms for about 3-4 minutes until softened, then remove from the pan.

  • 3

    In the same pan, add the turkey sausage links and cook until lightly browned, about 4-5 minutes. Once cooked, slice them into bite-sized pieces.

  • 4

    Lower the heat and add the egg whites along with the fresh spinach and cooked quinoa to the pan. Stir gently to combine.

  • 5

    Allow the egg whites to cook through while mixing in the spinach until wilted, about 2-3 minutes.

  • 6

    Fold in the cooked mushrooms and turkey sausage pieces, and season with salt and pepper to taste.

  • 7

    Transfer the scramble to a plate and top with sliced avocado. Serve warm.

Egg White Spinach Scramble 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 Scramble with Turkey Sausage and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Turkey Sausage and Sautéed Mushrooms

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble enriched with fresh spinach and quinoa, complemented by savory turkey sausage and sautéed mushrooms. Finished with a fresh topping of avocado, this meal delivers a harmonious blend of textures and flavors to kickstart your day.

NUTRITION

382kcal
Protein
31.9g
Fat
21.3g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites (approx 162g)

2 Turkey Sausage links (approx 56g total)

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms

2 teaspoons Olive Oil

1/4 cup Cooked Quinoa

1/4 medium Avocado

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Sauté the sliced mushrooms for about 3-4 minutes until softened, then remove from the pan.

  • 3

    In the same pan, add the turkey sausage links and cook until lightly browned, about 4-5 minutes. Once cooked, slice them into bite-sized pieces.

  • 4

    Lower the heat and add the egg whites along with the fresh spinach and cooked quinoa to the pan. Stir gently to combine.

  • 5

    Allow the egg whites to cook through while mixing in the spinach until wilted, about 2-3 minutes.

  • 6

    Fold in the cooked mushrooms and turkey sausage pieces, and season with salt and pepper to taste.

  • 7

    Transfer the scramble to a plate and top with sliced avocado. Serve warm.