Egg White and Turkey Sausage Scramble with Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Sausage Scramble with Sautéed Spinach

Pan-scrambled egg whites and lean turkey sausage tossed with wilted baby spinach, finished with creamy avocado for a buttery touch.

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NUTRITION

427kcal
Protein
34.3g
Fat
24.1g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2.1 ounces Turkey Sausage

2 cups Baby Spinach

2 teaspoons Extra Virgin Olive Oil

0.5 medium Avocado

0.5 cup Sweet Potato

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and add the turkey sausage and diced sweet potatoes, cooking until browned.

  • 2

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

  • 3

    Lower the heat slightly and pour in the egg whites, stirring gently with a spatula until the whites are set and fluffy.

  • 4

    Transfer the scramble to a plate and drizzle with the remaining teaspoon of olive oil.

  • 5

    Top the dish with sliced avocado and a pinch of sea salt and pepper for a creamy finish.

Egg White and Turkey Sausage Scramble with Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Sausage Scramble with Sautéed Spinach

Pan-scrambled egg whites and lean turkey sausage tossed with wilted baby spinach, finished with creamy avocado for a buttery touch.

NUTRITION

427kcal
Protein
34.3g
Fat
24.1g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2.1 ounces Turkey Sausage

2 cups Baby Spinach

2 teaspoons Extra Virgin Olive Oil

0.5 medium Avocado

0.5 cup Sweet Potato

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat and add the turkey sausage and diced sweet potatoes, cooking until browned.

  • 2

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

  • 3

    Lower the heat slightly and pour in the egg whites, stirring gently with a spatula until the whites are set and fluffy.

  • 4

    Transfer the scramble to a plate and drizzle with the remaining teaspoon of olive oil.

  • 5

    Top the dish with sliced avocado and a pinch of sea salt and pepper for a creamy finish.