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

Sautéed turkey sausage and mushrooms scrambled with fluffy egg whites and fresh spinach, finished with savory cracked black pepper.

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NUTRITION

412kcal
Protein
37.5g
Fat
26.7g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

3.2 oz Turkey Sausage

1 cup Sliced White Mushrooms

1 cup Baby Spinach

1 tbsp 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 turkey sausage and mushrooms, sautéing until the sausage is browned and mushrooms are tender.

  • 3

    Toss in the baby spinach and stir for about one minute until the leaves are just wilted.

  • 4

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

  • 5

    Gently stir the mixture with a spatula until the egg whites are fully set and fluffy.

  • 6

    Season with a pinch of sea salt and cracked black pepper 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

Sautéed turkey sausage and mushrooms scrambled with fluffy egg whites and fresh spinach, finished with savory cracked black pepper.

NUTRITION

412kcal
Protein
37.5g
Fat
26.7g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

3.2 oz Turkey Sausage

1 cup Sliced White Mushrooms

1 cup Baby Spinach

1 tbsp 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 turkey sausage and mushrooms, sautéing until the sausage is browned and mushrooms are tender.

  • 3

    Toss in the baby spinach and stir for about one minute until the leaves are just wilted.

  • 4

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

  • 5

    Gently stir the mixture with a spatula until the egg whites are fully set and fluffy.

  • 6

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