Egg White and Turkey Sausage Scramble with 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Sausage Scramble with Spinach

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

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NUTRITION

379kcal
Protein
33.8g
Fat
18.2g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 Turkey Sausage Links

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Slice the turkey sausage into rounds and brown them in the skillet until golden.

  • 3

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

  • 4

    Pour in the egg whites and cook, stirring gently, until they are set and fluffy.

  • 5

    Toast the sprouted grain bread and drizzle with the remaining teaspoon of olive oil.

  • 6

    Plate the scramble alongside the toast and season with a pinch of sea salt and black pepper.

Egg White and Turkey Sausage Scramble with 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Sausage Scramble with Spinach

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

NUTRITION

379kcal
Protein
33.8g
Fat
18.2g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 Turkey Sausage Links

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Slice the turkey sausage into rounds and brown them in the skillet until golden.

  • 3

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

  • 4

    Pour in the egg whites and cook, stirring gently, until they are set and fluffy.

  • 5

    Toast the sprouted grain bread and drizzle with the remaining teaspoon of olive oil.

  • 6

    Plate the scramble alongside the toast and season with a pinch of sea salt and black pepper.