Egg White Scramble with Turkey Sausage and Spinach

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

Egg White Scramble with Turkey Sausage and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Turkey Sausage and Spinach

Sautéed turkey sausage and baby spinach folded into fluffy scrambled egg whites, topped with fresh avocado for a buttery finish.

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NUTRITION

399kcal
Protein
33.3g
Fat
25.5g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

2 links Turkey Sausage

2 cups Baby Spinach

0.5 medium Avocado

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the chopped turkey sausage to the pan and cook until browned and heated through.

  • 3

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

  • 4

    Lower the heat slightly and pour in the liquid egg whites, stirring gently until they are fully set and fluffy.

  • 5

    Season the scramble with a pinch of sea salt and cracked black pepper.

  • 6

    Plate the scramble immediately and top with the sliced avocado.

Egg White Scramble with Turkey Sausage and Spinach

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

Egg White Scramble with Turkey Sausage and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Turkey Sausage and Spinach

Sautéed turkey sausage and baby spinach folded into fluffy scrambled egg whites, topped with fresh avocado for a buttery finish.

NUTRITION

399kcal
Protein
33.3g
Fat
25.5g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

2 links Turkey Sausage

2 cups Baby Spinach

0.5 medium Avocado

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the chopped turkey sausage to the pan and cook until browned and heated through.

  • 3

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

  • 4

    Lower the heat slightly and pour in the liquid egg whites, stirring gently until they are fully set and fluffy.

  • 5

    Season the scramble with a pinch of sea salt and cracked black pepper.

  • 6

    Plate the scramble immediately and top with the sliced avocado.