Scrambled Egg Whites with Turkey Sausage and Sautéed Spinach

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

Scrambled Egg Whites with Turkey Sausage and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Turkey Sausage and Sautéed Spinach

Sautéed turkey sausage and spinach folded into fluffy egg whites, topped with a burst of juicy cherry tomatoes.

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NUTRITION

365kcal
Protein
32.1g
Fat
22.8g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup liquid egg whites

2 ounces lean turkey sausage

2 cups fresh baby spinach

1 tablespoon extra virgin olive oil

1/4 cup halved cherry tomatoes

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PREPARATION

  • 1

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

  • 2

    Add the turkey sausage to the pan and cook until golden brown and heated through.

  • 3

    Toss in the halved cherry tomatoes and baby spinach, sautéing for 1-2 minutes until the spinach is just wilted.

  • 4

    Pour the liquid egg whites into the skillet and cook, stirring gently with a spatula, until the whites are fully set and fluffy.

  • 5

    Season with a pinch of sea salt and freshly cracked black pepper before serving hot.

Scrambled Egg Whites with Turkey Sausage and Sautéed Spinach

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

Scrambled Egg Whites with Turkey Sausage and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Turkey Sausage and Sautéed Spinach

Sautéed turkey sausage and spinach folded into fluffy egg whites, topped with a burst of juicy cherry tomatoes.

NUTRITION

365kcal
Protein
32.1g
Fat
22.8g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup liquid egg whites

2 ounces lean turkey sausage

2 cups fresh baby spinach

1 tablespoon extra virgin olive oil

1/4 cup halved cherry tomatoes

PREPARATION

  • 1

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

  • 2

    Add the turkey sausage to the pan and cook until golden brown and heated through.

  • 3

    Toss in the halved cherry tomatoes and baby spinach, sautéing for 1-2 minutes until the spinach is just wilted.

  • 4

    Pour the liquid egg whites into the skillet and cook, stirring gently with a spatula, until the whites are fully set and fluffy.

  • 5

    Season with a pinch of sea salt and freshly cracked black pepper before serving hot.