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

Scrambled egg whites with savory turkey sausage and spinach in avocado oil, served with a slice of sprouted grain bread for a satisfying, toasted finish.

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NUTRITION

393kcal
Protein
33.7g
Fat
19.7g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

2 links Turkey Sausage Links

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add sliced turkey sausage and cook until browned on both sides.

  • 3

    Toss in fresh spinach and sauté until just wilted.

  • 4

    Pour in the egg whites and scramble gently until fully set but still tender.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

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

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

Scrambled egg whites with savory turkey sausage and spinach in avocado oil, served with a slice of sprouted grain bread for a satisfying, toasted finish.

NUTRITION

393kcal
Protein
33.7g
Fat
19.7g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Liquid Egg Whites

2 links Turkey Sausage Links

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add sliced turkey sausage and cook until browned on both sides.

  • 3

    Toss in fresh spinach and sauté until just wilted.

  • 4

    Pour in the egg whites and scramble gently until fully set but still tender.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

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