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

Pan-scrambled egg whites with savory turkey sausage and wilted spinach, served with sprouted grain toast and a side of creamy avocado.

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NUTRITION

390kcal
Protein
35g
Fat
17.9g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

170g Liquid Egg Whites

56g Turkey Sausage Links

60g Fresh Baby Spinach

5g Extra Virgin Olive Oil

40g Avocado

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Slice the turkey sausage into rounds and add them to the pan, cooking until lightly browned.

  • 3

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

  • 4

    Pour the liquid egg whites into the skillet and stir gently with a spatula until they are fully set and fluffy.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Serve the scramble alongside the toast and top with sliced avocado for a creamy finish.

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

Pan-scrambled egg whites with savory turkey sausage and wilted spinach, served with sprouted grain toast and a side of creamy avocado.

NUTRITION

390kcal
Protein
35g
Fat
17.9g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

170g Liquid Egg Whites

56g Turkey Sausage Links

60g Fresh Baby Spinach

5g Extra Virgin Olive Oil

40g Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Slice the turkey sausage into rounds and add them to the pan, cooking until lightly browned.

  • 3

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

  • 4

    Pour the liquid egg whites into the skillet and stir gently with a spatula until they are fully set and fluffy.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Serve the scramble alongside the toast and top with sliced avocado for a creamy finish.