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 hearty scramble of fluffy egg whites and savory chicken sausage over wilted spinach, paired with roasted sweet potatoes and creamy avocado for a satisfyingly toasted finish.

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NUTRITION

590kcal
Protein
49.7g
Fat
29.7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

2 links Chicken Sausage

2 cups Baby Spinach

1/2 medium Avocado

2 teaspoons Extra Virgin Olive Oil

100 grams Sweet Potato, cubed

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the cubed sweet potatoes to the skillet and cook for 8-10 minutes until tender and slightly browned.

  • 3

    Slice the chicken sausage into rounds and add them to the pan, browning for 2-3 minutes per side.

  • 4

    Add the remaining teaspoon of olive oil and toss in the baby spinach, sautéing until it just begins to wilt.

  • 5

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

  • 6

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

  • 7

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

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 hearty scramble of fluffy egg whites and savory chicken sausage over wilted spinach, paired with roasted sweet potatoes and creamy avocado for a satisfyingly toasted finish.

NUTRITION

590kcal
Protein
49.7g
Fat
29.7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

2 links Chicken Sausage

2 cups Baby Spinach

1/2 medium Avocado

2 teaspoons Extra Virgin Olive Oil

100 grams Sweet Potato, cubed

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the cubed sweet potatoes to the skillet and cook for 8-10 minutes until tender and slightly browned.

  • 3

    Slice the chicken sausage into rounds and add them to the pan, browning for 2-3 minutes per side.

  • 4

    Add the remaining teaspoon of olive oil and toss in the baby spinach, sautéing until it just begins to wilt.

  • 5

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

  • 6

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

  • 7

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