YOUR SOLIN GENERATED RECIPE
Scrambled Egg Whites with Chicken Sausage and Sautéed Spinach
Fluffy egg whites scrambled with savory sliced chicken sausage and wilted spinach, served over a bed of nutty brown rice with a hint of garlic.
INGREDIENTS
2/3 cup Liquid Egg Whites
1 link Chicken Sausage, sliced
3/4 cup Cooked Brown Rice
2 cups Fresh Baby Spinach
2 teaspoons Avocado Oil
PREPARATION
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the sliced chicken sausage to the skillet and sauté until browned and heated through.
Add the fresh baby spinach to the pan and cook for 1-2 minutes until just wilted, then remove the sausage and spinach from the pan and set aside.
Wipe the skillet clean if needed and add the remaining teaspoon of avocado oil.
Pour in the egg whites and scramble gently until fully set and fluffy.
Fold the sausage and spinach back into the eggs to incorporate.
Warm the pre-cooked brown rice and place it in a bowl.
Top the rice with the egg white scramble and season with a pinch of sea salt and black pepper if desired.