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

Sautéed egg whites and lean turkey sausage folded with fresh spinach, served alongside roasted sweet potatoes and finished with creamy avocado.

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NUTRITION

410kcal
Protein
34g
Fat
18g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2 ounces Turkey Sausage links, sliced

2 cups Fresh Baby Spinach

3/4 cup Roasted Sweet Potato cubes

1/4 medium Avocado, sliced

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the sliced turkey sausage to the pan and sauté for 3-4 minutes until lightly browned.

  • 3

    Add the baby spinach to the skillet and toss until the leaves are just wilted.

  • 4

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

  • 5

    Plate the scramble alongside the pre-roasted sweet potato cubes and top with the fresh avocado slices.

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

Sautéed egg whites and lean turkey sausage folded with fresh spinach, served alongside roasted sweet potatoes and finished with creamy avocado.

NUTRITION

410kcal
Protein
34g
Fat
18g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2 ounces Turkey Sausage links, sliced

2 cups Fresh Baby Spinach

3/4 cup Roasted Sweet Potato cubes

1/4 medium Avocado, sliced

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the sliced turkey sausage to the pan and sauté for 3-4 minutes until lightly browned.

  • 3

    Add the baby spinach to the skillet and toss until the leaves are just wilted.

  • 4

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

  • 5

    Plate the scramble alongside the pre-roasted sweet potato cubes and top with the fresh avocado slices.