Egg White Scramble with Turkey Sausage and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Turkey Sausage and Spinach

Fluffy egg whites scrambled with savory turkey sausage and wilted baby spinach, served with sliced avocado for a buttery, rich finish.

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NUTRITION

378kcal
Protein
31.1g
Fat
25g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

60g Turkey Sausage links

60g Baby Spinach

2 tsp Avocado Oil

55g Sliced Avocado

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PREPARATION

  • 1

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

  • 2

    Slice the turkey sausage into thin rounds and add them to the pan, searing until they are golden brown on both sides.

  • 3

    Toss in the baby spinach and cook for about 1 minute until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet, stirring gently with a spatula to create soft, fluffy curds.

  • 5

    Remove from the heat once the eggs are set and season with a pinch of sea salt and black pepper.

  • 6

    Transfer the scramble to a plate and top with the fresh sliced avocado.

Egg White Scramble with Turkey Sausage and 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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Turkey Sausage and Spinach

Fluffy egg whites scrambled with savory turkey sausage and wilted baby spinach, served with sliced avocado for a buttery, rich finish.

NUTRITION

378kcal
Protein
31.1g
Fat
25g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

60g Turkey Sausage links

60g Baby Spinach

2 tsp Avocado Oil

55g Sliced Avocado

PREPARATION

  • 1

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

  • 2

    Slice the turkey sausage into thin rounds and add them to the pan, searing until they are golden brown on both sides.

  • 3

    Toss in the baby spinach and cook for about 1 minute until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet, stirring gently with a spatula to create soft, fluffy curds.

  • 5

    Remove from the heat once the eggs are set and season with a pinch of sea salt and black pepper.

  • 6

    Transfer the scramble to a plate and top with the fresh sliced avocado.