Egg White and Turkey Sausage Scramble with Sautéed Spinach

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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Sausage Scramble with Sautéed Spinach

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

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NUTRITION

393kcal
Protein
34.8g
Fat
20.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2 links Turkey Sausage

2 cups Baby Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the sliced turkey sausage links to the pan and cook until they are lightly browned and fragrant.

  • 3

    Toss in the baby spinach and sauté for one to two minutes until the leaves are just wilted.

  • 4

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

  • 5

    Toast the sprouted grain bread until golden and serve it immediately alongside the warm scramble.

Egg White and Turkey Sausage Scramble with Sautéed Spinach

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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Sausage Scramble with Sautéed Spinach

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

NUTRITION

393kcal
Protein
34.8g
Fat
20.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2 links Turkey Sausage

2 cups Baby Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the sliced turkey sausage links to the pan and cook until they are lightly browned and fragrant.

  • 3

    Toss in the baby spinach and sauté for one to two minutes until the leaves are just wilted.

  • 4

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

  • 5

    Toast the sprouted grain bread until golden and serve it immediately alongside the warm scramble.