Egg White Spinach Scramble with Turkey Sausage

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

Egg White Spinach Scramble with Turkey Sausage

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Turkey Sausage

Fluffy egg whites scrambled with nutrient-dense spinach and savory turkey sausage, served alongside sprouted toast and creamy avocado.

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NUTRITION

376kcal
Protein
34.6g
Fat
16.4g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 ounces Lean Turkey Sausage

1 cup Baby Spinach

1 slice Sprouted Grain Bread

0.25 medium Avocado

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

  • 3

    Toss in the baby spinach and sauté for 1-2 minutes until just wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula until the whites are set and fluffy.

  • 5

    While the eggs cook, toast the sprouted grain bread until golden.

  • 6

    Slice the avocado and place it on top of the toast or serve it on the side of the scramble.

  • 7

    Season with a pinch of sea pepper and serve immediately.

Egg White Spinach Scramble with Turkey Sausage

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

Egg White Spinach Scramble with Turkey Sausage

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Turkey Sausage

Fluffy egg whites scrambled with nutrient-dense spinach and savory turkey sausage, served alongside sprouted toast and creamy avocado.

NUTRITION

376kcal
Protein
34.6g
Fat
16.4g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 ounces Lean Turkey Sausage

1 cup Baby Spinach

1 slice Sprouted Grain Bread

0.25 medium Avocado

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a 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 for 1-2 minutes until just wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula until the whites are set and fluffy.

  • 5

    While the eggs cook, toast the sprouted grain bread until golden.

  • 6

    Slice the avocado and place it on top of the toast or serve it on the side of the scramble.

  • 7

    Season with a pinch of sea pepper and serve immediately.