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 spinach folded into egg whites, served with sprouted grain bread and creamy avocado.

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NUTRITION

383kcal
Protein
35.3g
Fat
16.8g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup liquid egg whites

2 links turkey breakfast sausage

2 cups fresh baby spinach

1 teaspoon extra virgin olive oil

0.25 medium avocado

1 slice sprouted grain bread

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PREPARATION

  • 1

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

  • 2

    Slice the turkey sausage into rounds and cook until browned and heated through.

  • 3

    Add the baby spinach to the pan and toss until it begins to wilt.

  • 4

    Lower the heat to medium and pour in the liquid egg whites.

  • 5

    Season with sea salt and black pepper, then stir gently until the eggs are set and fluffy.

  • 6

    Toast the sprouted grain bread until crisp and golden.

  • 7

    Plate the scramble alongside the toast and top with fresh avocado slices.

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 spinach folded into egg whites, served with sprouted grain bread and creamy avocado.

NUTRITION

383kcal
Protein
35.3g
Fat
16.8g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup liquid egg whites

2 links turkey breakfast sausage

2 cups fresh baby spinach

1 teaspoon extra virgin olive oil

0.25 medium avocado

1 slice sprouted grain bread

PREPARATION

  • 1

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

  • 2

    Slice the turkey sausage into rounds and cook until browned and heated through.

  • 3

    Add the baby spinach to the pan and toss until it begins to wilt.

  • 4

    Lower the heat to medium and pour in the liquid egg whites.

  • 5

    Season with sea salt and black pepper, then stir gently until the eggs are set and fluffy.

  • 6

    Toast the sprouted grain bread until crisp and golden.

  • 7

    Plate the scramble alongside the toast and top with fresh avocado slices.