Egg White and Turkey Sausage Scramble with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Turkey Sausage Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Sausage Scramble with Spinach

Pan-scrambled egg whites and savory turkey sausage tossed with wilted baby spinach, served with creamy avocado and toasted sprouted bread.

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NUTRITION

399kcal
Protein
35g
Fat
18g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

0.67 cup Egg Whites

2 links Turkey Sausage

2 cups Baby Spinach

50 grams Avocado

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin 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 the edges are golden and crisp.

  • 3

    Toss in the baby spinach and cook for 1 minute until just wilted.

  • 4

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

  • 5

    Toast the sprouted grain bread until it reaches your desired level of crunch.

  • 6

    Serve the scramble warm with the toast on the side, topped with fresh slices of creamy avocado.

Egg White and Turkey Sausage Scramble with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Turkey Sausage Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Sausage Scramble with Spinach

Pan-scrambled egg whites and savory turkey sausage tossed with wilted baby spinach, served with creamy avocado and toasted sprouted bread.

NUTRITION

399kcal
Protein
35g
Fat
18g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

0.67 cup Egg Whites

2 links Turkey Sausage

2 cups Baby Spinach

50 grams Avocado

1 slice Sprouted Grain Bread

1 teaspoon Extra Virgin 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 the edges are golden and crisp.

  • 3

    Toss in the baby spinach and cook for 1 minute until just wilted.

  • 4

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

  • 5

    Toast the sprouted grain bread until it reaches your desired level of crunch.

  • 6

    Serve the scramble warm with the toast on the side, topped with fresh slices of creamy avocado.