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

Sautéed turkey sausage and fresh baby spinach folded into fluffy egg whites, served with sliced avocado and toasted sprouted bread for a buttery finish.

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NUTRITION

398kcal
Protein
34.8g
Fat
18.8g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

2 oz Lean Turkey Sausage Links

2 cups Fresh Baby Spinach

1/4 medium Avocado

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Slice the turkey sausage into rounds and brown them in the skillet for 3-4 minutes until lightly crisped.

  • 3

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

  • 4

    Pour in the liquid egg whites and scramble gently with a spatula until set but still moist.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Serve the scramble alongside the toast and top with freshly sliced avocado.

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

Sautéed turkey sausage and fresh baby spinach folded into fluffy egg whites, served with sliced avocado and toasted sprouted bread for a buttery finish.

NUTRITION

398kcal
Protein
34.8g
Fat
18.8g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

2 oz Lean Turkey Sausage Links

2 cups Fresh Baby Spinach

1/4 medium Avocado

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Slice the turkey sausage into rounds and brown them in the skillet for 3-4 minutes until lightly crisped.

  • 3

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

  • 4

    Pour in the liquid egg whites and scramble gently with a spatula until set but still moist.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Serve the scramble alongside the toast and top with freshly sliced avocado.