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

Scrambled egg whites with savory turkey sausage and baby spinach, served with a slice of sprouted grain bread for a satisfying crunch.

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NUTRITION

423kcal
Protein
35.7g
Fat
22.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2 links Turkey Sausage

2 cups Baby Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the baby spinach to the skillet and sauté for about 1 minute until just wilted.

  • 4

    Pour in the egg whites and stir gently with a spatula until they are fully cooked and fluffy.

  • 5

    While the eggs are finishing, toast the sprouted grain bread until golden brown.

  • 6

    Plate the scramble alongside the toast and season with a pinch of sea salt and black pepper.

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

Scrambled egg whites with savory turkey sausage and baby spinach, served with a slice of sprouted grain bread for a satisfying crunch.

NUTRITION

423kcal
Protein
35.7g
Fat
22.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2 links Turkey Sausage

2 cups Baby Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the baby spinach to the skillet and sauté for about 1 minute until just wilted.

  • 4

    Pour in the egg whites and stir gently with a spatula until they are fully cooked and fluffy.

  • 5

    While the eggs are finishing, toast the sprouted grain bread until golden brown.

  • 6

    Plate the scramble alongside the toast and season with a pinch of sea salt and black pepper.