Chicken Sausage and Egg White Veggie Scramble

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

Chicken Sausage and Egg White Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Chicken Sausage and Egg White Veggie Scramble

A protein-packed scramble of chicken sausage, peppers, and onions tossed with fluffy egg whites and finished with creamy sliced avocado.

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NUTRITION

412kcal
Protein
35.4g
Fat
23.4g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1 link Pre-cooked Chicken Sausage

1/2 cup diced Red Bell Pepper

1 cup Baby Spinach

1/4 cup diced Yellow Onion

1 teaspoon Extra Virgin Olive Oil

1/2 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Slice the chicken sausage into rounds and add to the pan with the diced onions and peppers.

  • 3

    Sauté for 5-6 minutes until the vegetables are tender and the sausage is lightly browned.

  • 4

    Add the baby spinach to the skillet and stir until just wilted.

  • 5

    Pour in the liquid egg whites and season with a pinch of sea salt and black pepper.

  • 6

    Gently fold the mixture with a spatula until the egg whites are set and fluffy.

  • 7

    Transfer the scramble to a plate and serve immediately with fresh sliced avocado on top.

Chicken Sausage and Egg White Veggie Scramble

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

Chicken Sausage and Egg White Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Chicken Sausage and Egg White Veggie Scramble

A protein-packed scramble of chicken sausage, peppers, and onions tossed with fluffy egg whites and finished with creamy sliced avocado.

NUTRITION

412kcal
Protein
35.4g
Fat
23.4g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1 link Pre-cooked Chicken Sausage

1/2 cup diced Red Bell Pepper

1 cup Baby Spinach

1/4 cup diced Yellow Onion

1 teaspoon Extra Virgin Olive Oil

1/2 medium Avocado

PREPARATION

  • 1

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

  • 2

    Slice the chicken sausage into rounds and add to the pan with the diced onions and peppers.

  • 3

    Sauté for 5-6 minutes until the vegetables are tender and the sausage is lightly browned.

  • 4

    Add the baby spinach to the skillet and stir until just wilted.

  • 5

    Pour in the liquid egg whites and season with a pinch of sea salt and black pepper.

  • 6

    Gently fold the mixture with a spatula until the egg whites are set and fluffy.

  • 7

    Transfer the scramble to a plate and serve immediately with fresh sliced avocado on top.