Egg White Scramble with Spinach and Turkey Sausage

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

Egg White Scramble with Spinach and Turkey Sausage

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Turkey Sausage

Fluffy egg whites scrambled with savory turkey sausage and wilted spinach, served with toasted sprouted grain bread for a satisfying crunch.

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NUTRITION

389kcal
Protein
31.2g
Fat
21g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

50g Turkey Sausage links

2 cups Fresh Spinach

1 tbsp Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Slice the turkey sausage into small rounds and add them to the skillet, browning for about 3-4 minutes.

  • 3

    Add the fresh spinach to the pan and sauté until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet and season with a pinch of sea salt and black pepper.

  • 5

    Gently fold the egg whites with a spatula, cooking until they are set and fluffy.

  • 6

    Serve the scramble immediately with a side of toasted sprouted grain bread.

Egg White Scramble with Spinach and Turkey Sausage

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

Egg White Scramble with Spinach and Turkey Sausage

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Turkey Sausage

Fluffy egg whites scrambled with savory turkey sausage and wilted spinach, served with toasted sprouted grain bread for a satisfying crunch.

NUTRITION

389kcal
Protein
31.2g
Fat
21g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

50g Turkey Sausage links

2 cups Fresh Spinach

1 tbsp Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Slice the turkey sausage into small rounds and add them to the skillet, browning for about 3-4 minutes.

  • 3

    Add the fresh spinach to the pan and sauté until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet and season with a pinch of sea salt and black pepper.

  • 5

    Gently fold the egg whites with a spatula, cooking until they are set and fluffy.

  • 6

    Serve the scramble immediately with a side of toasted sprouted grain bread.