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.

Chicken Sausage and Egg White Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Chicken Sausage and Egg White Scramble with Spinach

Pan-seared chicken sausage and vibrant bell peppers scrambled with fluffy egg whites and fresh spinach, topped with creamy avocado slices.

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NUTRITION

478kcal
Protein
36.7g
Fat
31.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1 link Chicken Sausage

2 cups Fresh Spinach

1/2 cup Red Bell Pepper, diced

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Slice the chicken sausage into thin rounds and sauté in the skillet until browned and slightly crisp.

  • 3

    Add the diced red bell peppers to the pan and cook for three minutes until they begin to soften.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula until they are nearly set.

  • 5

    Add the fresh spinach to the mixture and fold it in until the leaves are just wilted.

  • 6

    Season the scramble with a pinch of sea salt and cracked black pepper to taste.

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.

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.

Chicken Sausage and Egg White Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Chicken Sausage and Egg White Scramble with Spinach

Pan-seared chicken sausage and vibrant bell peppers scrambled with fluffy egg whites and fresh spinach, topped with creamy avocado slices.

NUTRITION

478kcal
Protein
36.7g
Fat
31.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1 link Chicken Sausage

2 cups Fresh Spinach

1/2 cup Red Bell Pepper, diced

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Slice the chicken sausage into thin rounds and sauté in the skillet until browned and slightly crisp.

  • 3

    Add the diced red bell peppers to the pan and cook for three minutes until they begin to soften.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula until they are nearly set.

  • 5

    Add the fresh spinach to the mixture and fold it in until the leaves are just wilted.

  • 6

    Season the scramble with a pinch of sea salt and cracked black pepper to taste.

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.