Scrambled Egg Whites with Chicken Sausage and Crispy Plantains

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

Scrambled Egg Whites with Chicken Sausage and Crispy Plantains

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken Sausage and Crispy Plantains

Enjoy a hearty, gluten-free breakfast featuring light scrambled egg whites paired with savory chicken sausage, sweet and crispy plantains, and a small burst of black beans. This dish offers a balanced blend of proteins and naturally sweet flavors, finished off with a drizzle of olive oil to enhance the crispiness of the plantains.

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NUTRITION

512kcal
Protein
36.2g
Fat
16.1g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~200g)

1 Chicken Sausage link (~75g)

150g Plantain, sliced

0.33 cup Black Beans (~55g)

2 teaspoons Olive Oil

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PREPARATION

  • 1

    Prep the ingredients: Separate egg whites and set aside; slice the plantain into 1/4-inch rounds; drain and rinse black beans.

  • 2

    Heat a non-stick skillet over medium heat. Add the olive oil and allow it to warm.

  • 3

    Lay the plantain slices in a single layer in the skillet. Fry them for about 3-4 minutes per side until golden and crispy. Remove and set aside on a paper towel-lined plate.

  • 4

    In the same skillet, add the chicken sausage and cook until browned and heated through, about 4-5 minutes, turning occasionally.

  • 5

    Reduce heat to low and add the egg whites to the skillet. Gently stir, allowing them to scramble slowly. Season lightly with salt and pepper if desired.

  • 6

    Once the egg whites are softly scrambled and just set, fold in the black beans, warming them slightly for about 1 minute.

  • 7

    Plate the scrambled egg whites with chicken sausage, and top with the crispy plantain slices on the side. Serve immediately and enjoy your balanced, gluten-free breakfast.

Scrambled Egg Whites with Chicken Sausage and Crispy Plantains

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

Scrambled Egg Whites with Chicken Sausage and Crispy Plantains

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken Sausage and Crispy Plantains

Enjoy a hearty, gluten-free breakfast featuring light scrambled egg whites paired with savory chicken sausage, sweet and crispy plantains, and a small burst of black beans. This dish offers a balanced blend of proteins and naturally sweet flavors, finished off with a drizzle of olive oil to enhance the crispiness of the plantains.

NUTRITION

512kcal
Protein
36.2g
Fat
16.1g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~200g)

1 Chicken Sausage link (~75g)

150g Plantain, sliced

0.33 cup Black Beans (~55g)

2 teaspoons Olive Oil

PREPARATION

  • 1

    Prep the ingredients: Separate egg whites and set aside; slice the plantain into 1/4-inch rounds; drain and rinse black beans.

  • 2

    Heat a non-stick skillet over medium heat. Add the olive oil and allow it to warm.

  • 3

    Lay the plantain slices in a single layer in the skillet. Fry them for about 3-4 minutes per side until golden and crispy. Remove and set aside on a paper towel-lined plate.

  • 4

    In the same skillet, add the chicken sausage and cook until browned and heated through, about 4-5 minutes, turning occasionally.

  • 5

    Reduce heat to low and add the egg whites to the skillet. Gently stir, allowing them to scramble slowly. Season lightly with salt and pepper if desired.

  • 6

    Once the egg whites are softly scrambled and just set, fold in the black beans, warming them slightly for about 1 minute.

  • 7

    Plate the scrambled egg whites with chicken sausage, and top with the crispy plantain slices on the side. Serve immediately and enjoy your balanced, gluten-free breakfast.