Egg White and Chicken Sausage Scramble with Spinach and Salsa

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

Egg White and Chicken Sausage Scramble with Spinach and Salsa

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Spinach and Salsa

Fluffy egg whites scrambled with savory chicken sausage and wilted spinach, served with a side of sprouted grain toast and creamy avocado.

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NUTRITION

426kcal
Protein
35.8g
Fat
19.9g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1 link Chicken Sausage, sliced

2 cups Fresh Spinach

1/4 cup Chunky Salsa

1 slice Sprouted Grain Bread

1/3 medium Avocado, sliced

1 tsp 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 sliced chicken sausage to the pan and sauté for 3-4 minutes until lightly browned.

  • 3

    Toss in the fresh spinach and cook until just wilted, about 1 minute.

  • 4

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

  • 5

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

  • 6

    Plate the scramble alongside the toast, topping the eggs with salsa and the toast with sliced avocado.

  • 7

    Season with a pinch of sea pepper or red pepper flakes if desired.

Egg White and Chicken Sausage Scramble with Spinach and Salsa

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

Egg White and Chicken Sausage Scramble with Spinach and Salsa

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Spinach and Salsa

Fluffy egg whites scrambled with savory chicken sausage and wilted spinach, served with a side of sprouted grain toast and creamy avocado.

NUTRITION

426kcal
Protein
35.8g
Fat
19.9g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1 link Chicken Sausage, sliced

2 cups Fresh Spinach

1/4 cup Chunky Salsa

1 slice Sprouted Grain Bread

1/3 medium Avocado, sliced

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the sliced chicken sausage to the pan and sauté for 3-4 minutes until lightly browned.

  • 3

    Toss in the fresh spinach and cook until just wilted, about 1 minute.

  • 4

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

  • 5

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

  • 6

    Plate the scramble alongside the toast, topping the eggs with salsa and the toast with sliced avocado.

  • 7

    Season with a pinch of sea pepper or red pepper flakes if desired.