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

A fluffy egg white scramble tossed with wilted baby spinach and savory turkey sausage, served with a side of sprouted toast and creamy avocado.

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NUTRITION

387kcal
Protein
36g
Fat
18g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

2 Turkey Sausage Links

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

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PREPARATION

  • 1

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

  • 2

    Slice the turkey sausage links into rounds and add them to the skillet, browning for about 3 minutes.

  • 3

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

  • 4

    Lower the heat slightly and pour in the egg whites, 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 freshly sliced creamy avocado.

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

A fluffy egg white scramble tossed with wilted baby spinach and savory turkey sausage, served with a side of sprouted toast and creamy avocado.

NUTRITION

387kcal
Protein
36g
Fat
18g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

2 Turkey Sausage Links

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

PREPARATION

  • 1

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

  • 2

    Slice the turkey sausage links into rounds and add them to the skillet, browning for about 3 minutes.

  • 3

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

  • 4

    Lower the heat slightly and pour in the egg whites, 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 freshly sliced creamy avocado.