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

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NUTRITION

387kcal
Protein
34.9g
Fat
23.2g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Lean Turkey Sausage

0.7 cup Liquid Egg Whites

1 cup White Button Mushrooms, sliced

2 cups Baby Spinach

0.5 medium Avocado, sliced

1 tsp 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 and turkey sausage to the pan, sautéing for 4-5 minutes until the mushrooms are tender and the sausage is lightly browned.

  • 3

    Lower the heat to medium and stir in the baby spinach, cooking just until the leaves begin to wilt.

  • 4

    Pour the liquid egg whites into the skillet, stirring constantly with a spatula to create soft, fluffy curds.

  • 5

    Once the egg whites are fully set and opaque, remove the skillet from the heat.

  • 6

    Season with a pinch of sea salt and cracked black pepper to taste.

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.

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

NUTRITION

387kcal
Protein
34.9g
Fat
23.2g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Lean Turkey Sausage

0.7 cup Liquid Egg Whites

1 cup White Button Mushrooms, sliced

2 cups Baby Spinach

0.5 medium Avocado, sliced

1 tsp 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 and turkey sausage to the pan, sautéing for 4-5 minutes until the mushrooms are tender and the sausage is lightly browned.

  • 3

    Lower the heat to medium and stir in the baby spinach, cooking just until the leaves begin to wilt.

  • 4

    Pour the liquid egg whites into the skillet, stirring constantly with a spatula to create soft, fluffy curds.

  • 5

    Once the egg whites are fully set and opaque, remove the skillet from the heat.

  • 6

    Season with a pinch of sea salt and cracked black pepper to taste.

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.