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

Pan-seared turkey sausage and mushrooms scrambled with fluffy egg whites and baby spinach, finished with creamy avocado slices.

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NUTRITION

431kcal
Protein
35.6g
Fat
27.6g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2 oz Turkey Sausage, crumbled

1 cup sliced White Mushrooms

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1/2 medium Avocado

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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 and turkey sausage to the skillet, sautéing until the mushrooms are tender and golden brown.

  • 3

    Add the baby spinach to the pan and toss for about one minute until the leaves are just wilted.

  • 4

    Reduce the heat to medium and pour in the egg whites.

  • 5

    Stir the mixture gently and continuously with a spatula until the egg whites are fully set and fluffy.

  • 6

    Plate the scramble immediately and top with fresh avocado slices before serving.

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

Pan-seared turkey sausage and mushrooms scrambled with fluffy egg whites and baby spinach, finished with creamy avocado slices.

NUTRITION

431kcal
Protein
35.6g
Fat
27.6g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2 oz Turkey Sausage, crumbled

1 cup sliced White Mushrooms

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1/2 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms and turkey sausage to the skillet, sautéing until the mushrooms are tender and golden brown.

  • 3

    Add the baby spinach to the pan and toss for about one minute until the leaves are just wilted.

  • 4

    Reduce the heat to medium and pour in the egg whites.

  • 5

    Stir the mixture gently and continuously with a spatula until the egg whites are fully set and fluffy.

  • 6

    Plate the scramble immediately and top with fresh avocado slices before serving.