Egg White Scramble with Turkey Sausage and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Turkey Sausage and Sautéed Spinach

Pan-scrambled egg whites tossed with savory turkey sausage and wilted baby spinach, served alongside a slice of golden toasted sprouted grain bread.

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NUTRITION

398kcal
Protein
34.8g
Fat
20g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

3 links Turkey Sausage

2 cups Baby Spinach

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the sliced turkey sausage and cook until the edges are browned and fragrant.

  • 3

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

  • 4

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

  • 5

    Toast the sprouted grain bread until it is golden and crisp.

  • 6

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

Egg White Scramble with Turkey Sausage and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Turkey Sausage and Sautéed Spinach

Pan-scrambled egg whites tossed with savory turkey sausage and wilted baby spinach, served alongside a slice of golden toasted sprouted grain bread.

NUTRITION

398kcal
Protein
34.8g
Fat
20g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

3 links Turkey Sausage

2 cups Baby Spinach

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the sliced turkey sausage and cook until the edges are browned and fragrant.

  • 3

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

  • 4

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

  • 5

    Toast the sprouted grain bread until it is golden and crisp.

  • 6

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