Scrambled Egg Whites with Turkey Sausage and Sautéed Spinach

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

Scrambled Egg Whites with Turkey Sausage and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Turkey Sausage and Sautéed Spinach

Fluffy egg whites scrambled with savory turkey sausage and wilted baby spinach, served alongside a slice of sprouted grain toast for a satisfyingly toasted crunch.

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NUTRITION

386kcal
Protein
32.3g
Fat
20g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

50g Turkey Sausage

2 cups Baby Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the turkey sausage to the pan and cook until browned and heated through.

  • 3

    Toss in the baby spinach and sauté until the leaves are just wilted.

  • 4

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

  • 5

    Season with a pinch of sea salt and black pepper, then serve immediately with a piece of toasted sprouted grain bread.

Scrambled Egg Whites with Turkey Sausage and Sautéed Spinach

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

Scrambled Egg Whites with Turkey Sausage and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Turkey Sausage and Sautéed Spinach

Fluffy egg whites scrambled with savory turkey sausage and wilted baby spinach, served alongside a slice of sprouted grain toast for a satisfyingly toasted crunch.

NUTRITION

386kcal
Protein
32.3g
Fat
20g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

50g Turkey Sausage

2 cups Baby Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the turkey sausage to the pan and cook until browned and heated through.

  • 3

    Toss in the baby spinach and sauté until the leaves are just wilted.

  • 4

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

  • 5

    Season with a pinch of sea salt and black pepper, then serve immediately with a piece of toasted sprouted grain bread.