Egg White Scramble with Chicken Sausage and Roasted Sweet Potato

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

Egg White Scramble with Chicken Sausage and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Sausage and Roasted Sweet Potato

A hearty breakfast featuring a light and fluffy egg white scramble with lean chicken sausage, vibrant bell peppers and spinach, and tender, roasted sweet potato cubes finished with a drizzle of olive oil and a sprinkle of low‐fat cheddar. This dish delivers a satisfying balance of flavors and textures in a carefully crafted dish to match your nutritional targets.

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NUTRITION

512kcal
Protein
32.8g
Fat
27.4g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites

1 lean chicken sausage link

1 medium sweet potato

2 tbsp low-fat cheddar cheese

4 tsp olive oil

1 cup spinach

1/2 medium bell pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss the cubes with 4 teaspoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, chop the bell pepper and roughly tear the spinach.

  • 4

    Heat a non-stick skillet over medium heat. Pour in the egg whites and gently scramble. When they just start to set, add in the sliced chicken sausage and chopped vegetables.

  • 5

    Stir occasionally until the egg whites are fully cooked but remain soft. Sprinkle the low-fat cheddar cheese on top and allow it to melt into the scramble.

  • 6

    Plate the egg white scramble alongside the roasted sweet potato cubes and enjoy your balanced breakfast.

Egg White Scramble with Chicken Sausage and Roasted Sweet Potato

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

Egg White Scramble with Chicken Sausage and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Sausage and Roasted Sweet Potato

A hearty breakfast featuring a light and fluffy egg white scramble with lean chicken sausage, vibrant bell peppers and spinach, and tender, roasted sweet potato cubes finished with a drizzle of olive oil and a sprinkle of low‐fat cheddar. This dish delivers a satisfying balance of flavors and textures in a carefully crafted dish to match your nutritional targets.

NUTRITION

512kcal
Protein
32.8g
Fat
27.4g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites

1 lean chicken sausage link

1 medium sweet potato

2 tbsp low-fat cheddar cheese

4 tsp olive oil

1 cup spinach

1/2 medium bell pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss the cubes with 4 teaspoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato roasts, chop the bell pepper and roughly tear the spinach.

  • 4

    Heat a non-stick skillet over medium heat. Pour in the egg whites and gently scramble. When they just start to set, add in the sliced chicken sausage and chopped vegetables.

  • 5

    Stir occasionally until the egg whites are fully cooked but remain soft. Sprinkle the low-fat cheddar cheese on top and allow it to melt into the scramble.

  • 6

    Plate the egg white scramble alongside the roasted sweet potato cubes and enjoy your balanced breakfast.