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

Sautéed turkey sausage and spinach folded into fluffy egg whites, served with sprouted grain toast and creamy avocado.

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NUTRITION

421kcal
Protein
33.4g
Fat
21.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1.5 ounces Turkey Sausage, sliced

2 cups Baby Spinach

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the sliced turkey sausage to the pan and sauté until lightly browned and heated through.

  • 3

    Toss in the baby spinach and cook for 1-2 minutes until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet, stirring gently with a spatula until they are fully set and fluffy.

  • 5

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 6

    Plate the scramble alongside the toast and top with fresh avocado slices.

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

Sautéed turkey sausage and spinach folded into fluffy egg whites, served with sprouted grain toast and creamy avocado.

NUTRITION

421kcal
Protein
33.4g
Fat
21.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1.5 ounces Turkey Sausage, sliced

2 cups Baby Spinach

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the sliced turkey sausage to the pan and sauté until lightly browned and heated through.

  • 3

    Toss in the baby spinach and cook for 1-2 minutes until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet, stirring gently with a spatula until they are fully set and fluffy.

  • 5

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 6

    Plate the scramble alongside the toast and top with fresh avocado slices.