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 creamy avocado.

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NUTRITION

384kcal
Protein
37g
Fat
21.5g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

3 ounces Turkey Sausage, sliced

1 cup White Button Mushrooms, sliced

2 cups Baby Spinach

0.33 medium Avocado, sliced

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 heat.

  • 2

    Add the sliced turkey sausage and mushrooms to the skillet and sauté for 4-5 minutes until the sausage is browned and mushrooms are tender.

  • 3

    Add the baby spinach to the pan and stir constantly until the leaves are just wilted.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring gently with a spatula.

  • 5

    Continue to cook and fold the eggs until they are set and fluffy.

  • 6

    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-scrambled egg whites and lean turkey sausage tossed with earthy mushrooms and wilted spinach, finished with creamy avocado.

NUTRITION

384kcal
Protein
37g
Fat
21.5g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

3 ounces Turkey Sausage, sliced

1 cup White Button Mushrooms, sliced

2 cups Baby Spinach

0.33 medium Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the sliced turkey sausage and mushrooms to the skillet and sauté for 4-5 minutes until the sausage is browned and mushrooms are tender.

  • 3

    Add the baby spinach to the pan and stir constantly until the leaves are just wilted.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring gently with a spatula.

  • 5

    Continue to cook and fold the eggs until they are set and fluffy.

  • 6

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