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

Fluffy egg whites scrambled with savory turkey sausage and wilted spinach, served with sprouted grain toast and a hint of nutty ghee.

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NUTRITION

390kcal
Protein
36g
Fat
18.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

175g Egg Whites

2 Turkey Sausage Links

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1 tsp Ghee

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PREPARATION

  • 1

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

  • 2

    Slice the turkey sausage into rounds and sauté in the skillet until browned and heated through.

  • 3

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

  • 4

    Pour the egg whites into the pan and scramble gently with a spatula until they are fully set and fluffy.

  • 5

    Toast the sprouted grain bread until golden and spread with the ghee.

  • 6

    Plate the scramble alongside the toast and finish with a pinch of sea salt and cracked 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

Fluffy egg whites scrambled with savory turkey sausage and wilted spinach, served with sprouted grain toast and a hint of nutty ghee.

NUTRITION

390kcal
Protein
36g
Fat
18.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

175g Egg Whites

2 Turkey Sausage Links

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1 tsp Ghee

PREPARATION

  • 1

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

  • 2

    Slice the turkey sausage into rounds and sauté in the skillet until browned and heated through.

  • 3

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

  • 4

    Pour the egg whites into the pan and scramble gently with a spatula until they are fully set and fluffy.

  • 5

    Toast the sprouted grain bread until golden and spread with the ghee.

  • 6

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