Scrambled Egg Whites with Sautéed Spinach and Chicken Sausage

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

Scrambled Egg Whites with Sautéed Spinach and Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Sautéed Spinach and Chicken Sausage

Lightly scrambled egg whites tossed with savory chicken sausage and wilted baby spinach, topped with slices of buttery avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

310kcal
Protein
27.8g
Fat
17.5g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

0.63 cup Egg Whites

1 link Chicken Sausage

2 cups Baby Spinach

0.5 cup Red Bell Pepper

1.5 teaspoons Extra Virgin Olive Oil

0.25 medium Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers and sauté for 3 minutes until they begin to soften.

  • 3

    Add the sliced chicken sausage to the skillet and cook until lightly browned on both sides.

  • 4

    Toss in the baby spinach and stir until the leaves are just wilted.

  • 5

    Lower the heat to medium and pour in the egg whites, stirring constantly until they are fully cooked and fluffy.

  • 6

    Serve immediately topped with fresh slices of buttery avocado.

Scrambled Egg Whites with Sautéed Spinach and Chicken Sausage

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

Scrambled Egg Whites with Sautéed Spinach and Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Sautéed Spinach and Chicken Sausage

Lightly scrambled egg whites tossed with savory chicken sausage and wilted baby spinach, topped with slices of buttery avocado.

NUTRITION

310kcal
Protein
27.8g
Fat
17.5g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

0.63 cup Egg Whites

1 link Chicken Sausage

2 cups Baby Spinach

0.5 cup Red Bell Pepper

1.5 teaspoons Extra Virgin Olive Oil

0.25 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers and sauté for 3 minutes until they begin to soften.

  • 3

    Add the sliced chicken sausage to the skillet and cook until lightly browned on both sides.

  • 4

    Toss in the baby spinach and stir until the leaves are just wilted.

  • 5

    Lower the heat to medium and pour in the egg whites, stirring constantly until they are fully cooked and fluffy.

  • 6

    Serve immediately topped with fresh slices of buttery avocado.