YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Chicken Sausage and Sautéed Spinach
A savory and satisfying breakfast scramble that features light egg whites paired with lean chicken sausage and a medley of sautéed spinach, tomatoes, mushrooms, and bell peppers. Finished with a crisp slice of whole grain toast, this dish is perfectly balanced to energize your morning with vibrant flavors and a clean nutritional profile.
INGREDIENTS
4 large egg whites
1 chicken sausage link
1 cup raw spinach
1/2 cup diced tomato
1/2 cup sliced mushrooms
1/2 cup diced bell pepper
1 tablespoon olive oil
1 slice whole grain toast
PREPARATION
Preheat a non-stick skillet over medium heat.
Add half the olive oil to the skillet and sauté the diced bell pepper, mushrooms, tomato, and spinach until the vegetables soften, about 3-4 minutes.
In a bowl, whisk together 4 egg whites until slightly frothy.
Slice the chicken sausage into rounds and add it to the skillet with the vegetables, warming it through.
Pour the egg whites over the mixture in the skillet. Stir gently to scramble, cooking until the egg whites are set but still moist, about 3-4 minutes.
Toast the whole grain slice separately until golden and crisp.
Plate the egg white scramble alongside the toast and drizzle any remaining olive oil over the scramble if desired. Serve immediately.