Crispy Chicken Sausage and Egg White Scramble with Spinach

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

Crispy Chicken Sausage and Egg White Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Sausage and Egg White Scramble with Spinach

A quick pan-scramble of savory chicken sausage, fluffy egg whites, and wilted spinach, served with a slice of toasted sprouted grain bread and a touch of nutty ghee.

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NUTRITION

311kcal
Protein
28g
Fat
13.8g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

1 link Chicken Sausage, sliced

1/3 cup Egg Whites

2 cups Fresh Spinach

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

1/2 teaspoon Ghee

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PREPARATION

  • 1

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

  • 2

    Add the sliced chicken sausage to the pan and cook for 3-4 minutes until the edges are golden and crispy.

  • 3

    Toss in the fresh spinach and sauté for 1 minute until just wilted.

  • 4

    Reduce the heat to medium and pour in the egg whites, stirring constantly until the eggs are fully set and fluffy.

  • 5

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

  • 6

    Spread the ghee over the warm toast and serve alongside the hot scramble.

Crispy Chicken Sausage and Egg White Scramble with Spinach

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

Crispy Chicken Sausage and Egg White Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Sausage and Egg White Scramble with Spinach

A quick pan-scramble of savory chicken sausage, fluffy egg whites, and wilted spinach, served with a slice of toasted sprouted grain bread and a touch of nutty ghee.

NUTRITION

311kcal
Protein
28g
Fat
13.8g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

1 link Chicken Sausage, sliced

1/3 cup Egg Whites

2 cups Fresh Spinach

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

1/2 teaspoon Ghee

PREPARATION

  • 1

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

  • 2

    Add the sliced chicken sausage to the pan and cook for 3-4 minutes until the edges are golden and crispy.

  • 3

    Toss in the fresh spinach and sauté for 1 minute until just wilted.

  • 4

    Reduce the heat to medium and pour in the egg whites, stirring constantly until the eggs are fully set and fluffy.

  • 5

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

  • 6

    Spread the ghee over the warm toast and serve alongside the hot scramble.