Scrambled Eggs 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 Eggs with Turkey Sausage and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Turkey Sausage and Sautéed Spinach

Fluffy eggs scrambled with savory turkey sausage and wilted spinach, served with a slice of sprouted grain toast for a satisfying, buttery crunch.

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NUTRITION

515kcal
Protein
33.6g
Fat
33.7g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 oz Turkey Sausage

2 cups Baby Spinach

1 tbsp Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the turkey sausage to the pan and cook until browned and fully cooked through.

  • 3

    Toss in the fresh baby spinach and sauté until the leaves are just wilted.

  • 4

    Whisk the eggs in a small bowl and pour them into the skillet with the remaining oil.

  • 5

    Gently fold the eggs with the sausage and spinach until they are soft and set.

  • 6

    Toast the sprouted grain bread until golden and serve immediately with the scramble.

Scrambled Eggs 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 Eggs with Turkey Sausage and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Turkey Sausage and Sautéed Spinach

Fluffy eggs scrambled with savory turkey sausage and wilted spinach, served with a slice of sprouted grain toast for a satisfying, buttery crunch.

NUTRITION

515kcal
Protein
33.6g
Fat
33.7g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 oz Turkey Sausage

2 cups Baby Spinach

1 tbsp Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the turkey sausage to the pan and cook until browned and fully cooked through.

  • 3

    Toss in the fresh baby spinach and sauté until the leaves are just wilted.

  • 4

    Whisk the eggs in a small bowl and pour them into the skillet with the remaining oil.

  • 5

    Gently fold the eggs with the sausage and spinach until they are soft and set.

  • 6

    Toast the sprouted grain bread until golden and serve immediately with the scramble.