Egg White and Chicken Sausage Scramble with Sautéed Spinach

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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Sautéed Spinach

A high-protein scramble of fluffy egg whites and savory chicken sausage folded with wilted spinach and topped with creamy avocado.

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NUTRITION

387kcal
Protein
35.4g
Fat
23.2g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

175g Egg Whites

70g Chicken Sausage (approx. 1 link)

60g Baby Spinach

5g Extra Virgin Olive Oil

80g Fresh Avocado

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PREPARATION

  • 1

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

  • 2

    Slice the chicken sausage into thin rounds and add them to the pan, searing for 3-4 minutes until lightly browned.

  • 3

    Add the baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.

  • 4

    Reduce the heat to medium-low and pour in the egg whites.

  • 5

    Stir gently and continuously with a spatula until the egg whites are fully cooked and fluffy.

  • 6

    Season with a pinch of sea salt and cracked black pepper if desired.

  • 7

    Transfer the scramble to a plate and top with the freshly sliced avocado.

Egg White and Chicken Sausage Scramble with Sautéed Spinach

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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Sautéed Spinach

A high-protein scramble of fluffy egg whites and savory chicken sausage folded with wilted spinach and topped with creamy avocado.

NUTRITION

387kcal
Protein
35.4g
Fat
23.2g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

175g Egg Whites

70g Chicken Sausage (approx. 1 link)

60g Baby Spinach

5g Extra Virgin Olive Oil

80g Fresh Avocado

PREPARATION

  • 1

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

  • 2

    Slice the chicken sausage into thin rounds and add them to the pan, searing for 3-4 minutes until lightly browned.

  • 3

    Add the baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.

  • 4

    Reduce the heat to medium-low and pour in the egg whites.

  • 5

    Stir gently and continuously with a spatula until the egg whites are fully cooked and fluffy.

  • 6

    Season with a pinch of sea salt and cracked black pepper if desired.

  • 7

    Transfer the scramble to a plate and top with the freshly sliced avocado.