Egg White and Turkey Sausage Scramble with Spinach and Mushrooms

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

Egg White and Turkey Sausage Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Sausage Scramble with Spinach and Mushrooms

Pan-scrambled egg whites and lean turkey sausage tossed with earthy mushrooms and wilted spinach, finished with a pinch of sea salt and cracked black pepper for a savory, toasted aroma.

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NUTRITION

362kcal
Protein
45.6g
Fat
15.9g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

3 ounces Turkey Sausage, crumbled

2 cups Baby Spinach

1 cup Sliced White Button Mushrooms

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they release their moisture and turn golden brown.

  • 3

    Add the crumbled turkey sausage to the skillet, stirring frequently to heat through and lightly brown the edges.

  • 4

    Toss in the baby spinach and cook for about 1 minute until the leaves are just wilted.

  • 5

    Lower the heat to medium and pour in the liquid egg whites.

  • 6

    Using a spatula, gently fold the egg whites into the sausage and vegetable mixture, cooking until the eggs are firm and fully set.

  • 7

    Season with a pinch of sea salt and freshly cracked black pepper before serving hot.

Egg White and Turkey Sausage Scramble with Spinach and Mushrooms

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

Egg White and Turkey Sausage Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Sausage Scramble with Spinach and Mushrooms

Pan-scrambled egg whites and lean turkey sausage tossed with earthy mushrooms and wilted spinach, finished with a pinch of sea salt and cracked black pepper for a savory, toasted aroma.

NUTRITION

362kcal
Protein
45.6g
Fat
15.9g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

3 ounces Turkey Sausage, crumbled

2 cups Baby Spinach

1 cup Sliced White Button Mushrooms

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they release their moisture and turn golden brown.

  • 3

    Add the crumbled turkey sausage to the skillet, stirring frequently to heat through and lightly brown the edges.

  • 4

    Toss in the baby spinach and cook for about 1 minute until the leaves are just wilted.

  • 5

    Lower the heat to medium and pour in the liquid egg whites.

  • 6

    Using a spatula, gently fold the egg whites into the sausage and vegetable mixture, cooking until the eggs are firm and fully set.

  • 7

    Season with a pinch of sea salt and freshly cracked black pepper before serving hot.