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 turkey sausage and fresh baby spinach scrambled with fluffy egg whites and finished with slices of buttery avocado.

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NUTRITION

406kcal
Protein
34.1g
Fat
26.4g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

2 ounces Lean Turkey Sausage Links, sliced

2 cups Baby Spinach

1 tablespoon Avocado Oil

0.25 medium Avocado, sliced

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PREPARATION

  • 1

    Heat the avocado 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 and warmed through.

  • 3

    Toss in the baby spinach and cook just until the leaves begin to wilt.

  • 4

    Lower the heat slightly and pour in the liquid egg whites.

  • 5

    Gently fold the eggs with a spatula, cooking until they are set and fluffy.

  • 6

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

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.

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 turkey sausage and fresh baby spinach scrambled with fluffy egg whites and finished with slices of buttery avocado.

NUTRITION

406kcal
Protein
34.1g
Fat
26.4g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

2 ounces Lean Turkey Sausage Links, sliced

2 cups Baby Spinach

1 tablespoon Avocado Oil

0.25 medium Avocado, sliced

PREPARATION

  • 1

    Heat the avocado 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 and warmed through.

  • 3

    Toss in the baby spinach and cook just until the leaves begin to wilt.

  • 4

    Lower the heat slightly and pour in the liquid egg whites.

  • 5

    Gently fold the eggs with a spatula, cooking until they are set and fluffy.

  • 6

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

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.