Egg White and Spinach Scramble with Turkey Sausage

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

Egg White and Spinach Scramble with Turkey Sausage

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Turkey Sausage

Fluffy egg whites scrambled with savory turkey sausage and fresh baby spinach, served with a slice of sprouted grain toast for a satisfyingly toasted finish.

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NUTRITION

332kcal
Protein
29.9g
Fat
15.7g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Egg Whites

1.5 oz Turkey Sausage, sliced

2 cups Baby Spinach

2 tsp 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

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

  • 3

    Stir in the fresh baby spinach and cook for about one minute until the leaves are just wilted.

  • 4

    Add the remaining teaspoon of olive oil and pour in the egg whites, stirring gently with a spatula until they are fully set and fluffy.

  • 5

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

Egg White and Spinach Scramble with Turkey Sausage

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

Egg White and Spinach Scramble with Turkey Sausage

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Turkey Sausage

Fluffy egg whites scrambled with savory turkey sausage and fresh baby spinach, served with a slice of sprouted grain toast for a satisfyingly toasted finish.

NUTRITION

332kcal
Protein
29.9g
Fat
15.7g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Egg Whites

1.5 oz Turkey Sausage, sliced

2 cups Baby Spinach

2 tsp 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

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

  • 3

    Stir in the fresh baby spinach and cook for about one minute until the leaves are just wilted.

  • 4

    Add the remaining teaspoon of olive oil and pour in the egg whites, stirring gently with a spatula until they are fully set and fluffy.

  • 5

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