Egg White Scramble with Turkey Sausage and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Turkey Sausage and Sautéed Spinach

Pan-scrambled egg whites with savory turkey sausage and wilted spinach, sautéed in avocado oil until the sausage is perfectly crisp.

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NUTRITION

395kcal
Protein
35.9g
Fat
25.1g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

195g Liquid Egg Whites

75g Lean Turkey Sausage Links, sliced

2 cups Fresh Baby Spinach

1 tbsp Avocado Oil

50g Cherry Tomatoes, halved

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PREPARATION

  • 1

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

  • 2

    Add the sliced turkey sausage to the pan and sauté until the edges are browned and crisp.

  • 3

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

  • 4

    Reduce the heat to medium and pour in the egg whites.

  • 5

    Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.

  • 6

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

Egg White Scramble with Turkey Sausage and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Turkey Sausage and Sautéed Spinach

Pan-scrambled egg whites with savory turkey sausage and wilted spinach, sautéed in avocado oil until the sausage is perfectly crisp.

NUTRITION

395kcal
Protein
35.9g
Fat
25.1g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

195g Liquid Egg Whites

75g Lean Turkey Sausage Links, sliced

2 cups Fresh Baby Spinach

1 tbsp Avocado Oil

50g Cherry Tomatoes, halved

PREPARATION

  • 1

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

  • 2

    Add the sliced turkey sausage to the pan and sauté until the edges are browned and crisp.

  • 3

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

  • 4

    Reduce the heat to medium and pour in the egg whites.

  • 5

    Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.

  • 6

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