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

A protein-packed scramble of fluffy egg whites, savory turkey sausage, and wilted spinach, served with toasted sprouted grain bread.

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NUTRITION

391kcal
Protein
32.2g
Fat
20.5g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

56g Turkey Sausage links

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Slice the turkey sausage into thin rounds and add them to the skillet, browning for about 3-4 minutes until golden.

  • 3

    Add the fresh spinach to the pan and sauté briefly until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet and cook, stirring gently with a spatula until the whites are set and fluffy.

  • 5

    Season the scramble with a pinch of sea salt and cracked black pepper if desired.

  • 6

    Toast the sprouted grain bread until golden brown and serve immediately alongside the hot scramble.

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

A protein-packed scramble of fluffy egg whites, savory turkey sausage, and wilted spinach, served with toasted sprouted grain bread.

NUTRITION

391kcal
Protein
32.2g
Fat
20.5g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

56g Turkey Sausage links

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Slice the turkey sausage into thin rounds and add them to the skillet, browning for about 3-4 minutes until golden.

  • 3

    Add the fresh spinach to the pan and sauté briefly until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet and cook, stirring gently with a spatula until the whites are set and fluffy.

  • 5

    Season the scramble with a pinch of sea salt and cracked black pepper if desired.

  • 6

    Toast the sprouted grain bread until golden brown and serve immediately alongside the hot scramble.