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 tossed with savory turkey sausage and wilted baby spinach, finished with a sprinkle of red pepper flakes for a subtle, warming heat.

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NUTRITION

314kcal
Protein
39.4g
Fat
14.7g
Carbs
4.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

2.5 ounces Lean Turkey Sausage, sliced

2 cups Fresh Baby Spinach

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 skillet and cook for 3-4 minutes until browned and heated through.

  • 3

    Toss in the baby spinach and sauté for about 1 minute until it just begins to wilt.

  • 4

    Pour the liquid egg whites into the skillet and season with a pinch of sea salt and black pepper.

  • 5

    Stir the mixture gently and continuously with a spatula until the egg whites are fully set and fluffy.

  • 6

    Transfer the scramble to a plate and serve immediately while hot.

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 tossed with savory turkey sausage and wilted baby spinach, finished with a sprinkle of red pepper flakes for a subtle, warming heat.

NUTRITION

314kcal
Protein
39.4g
Fat
14.7g
Carbs
4.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

2.5 ounces Lean Turkey Sausage, sliced

2 cups Fresh Baby Spinach

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 skillet and cook for 3-4 minutes until browned and heated through.

  • 3

    Toss in the baby spinach and sauté for about 1 minute until it just begins to wilt.

  • 4

    Pour the liquid egg whites into the skillet and season with a pinch of sea salt and black pepper.

  • 5

    Stir the mixture gently and continuously with a spatula until the egg whites are fully set and fluffy.

  • 6

    Transfer the scramble to a plate and serve immediately while hot.