Egg White Scramble with Chicken Sausage and Spinach

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

Egg White Scramble with Chicken Sausage and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Sausage and Spinach

Pan-scrambled egg whites tossed with savory chicken sausage and wilted spinach, served with sprouted grain toast and creamy avocado.

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NUTRITION

518kcal
Protein
39.2g
Fat
28.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1 link Chicken Sausage

2 cups Baby Spinach

1/2 cup Red Bell Pepper

2 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

1/2 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and sliced chicken sausage to the pan, sautéing for 3-4 minutes until the sausage is lightly browned.

  • 3

    Stir in the baby spinach and cook for about one minute until it begins to wilt.

  • 4

    Lower the heat slightly and pour in the egg whites, scrambling gently with a spatula until they are fully set and fluffy.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Slice the avocado and place it on top of the toast, then serve alongside the hot egg white scramble.

Egg White Scramble with Chicken Sausage and Spinach

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

Egg White Scramble with Chicken Sausage and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Sausage and Spinach

Pan-scrambled egg whites tossed with savory chicken sausage and wilted spinach, served with sprouted grain toast and creamy avocado.

NUTRITION

518kcal
Protein
39.2g
Fat
28.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1 link Chicken Sausage

2 cups Baby Spinach

1/2 cup Red Bell Pepper

2 teaspoons Avocado Oil

1 slice Sprouted Grain Bread

1/2 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and sliced chicken sausage to the pan, sautéing for 3-4 minutes until the sausage is lightly browned.

  • 3

    Stir in the baby spinach and cook for about one minute until it begins to wilt.

  • 4

    Lower the heat slightly and pour in the egg whites, scrambling gently with a spatula until they are fully set and fluffy.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Slice the avocado and place it on top of the toast, then serve alongside the hot egg white scramble.