Egg White Scramble with Chicken Sausage and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Sausage and Sautéed Spinach

Sautéed egg whites with savory chicken sausage and spinach, served alongside roasted sweet potatoes and topped with creamy avocado.

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NUTRITION

648kcal
Protein
45.8g
Fat
29.4g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

1.5 links Chicken Sausage, sliced

2 cups Fresh Spinach

200g Sweet Potato, cubed

80g Avocado, sliced

10g Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and slightly browned.

  • 3

    While the potatoes roast, heat the remaining olive oil in a large non-stick skillet over medium heat.

  • 4

    Add the sliced chicken sausage to the skillet and sauté for 3-4 minutes until golden brown.

  • 5

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

  • 6

    Lower the heat slightly and pour in the liquid egg whites, stirring gently with a spatula until the eggs are fluffy and fully cooked.

  • 7

    Serve the egg white scramble immediately alongside the roasted sweet potatoes and top with fresh avocado slices.

Egg White Scramble with Chicken Sausage and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Sausage and Sautéed Spinach

Sautéed egg whites with savory chicken sausage and spinach, served alongside roasted sweet potatoes and topped with creamy avocado.

NUTRITION

648kcal
Protein
45.8g
Fat
29.4g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

1.5 links Chicken Sausage, sliced

2 cups Fresh Spinach

200g Sweet Potato, cubed

80g Avocado, sliced

10g Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and slightly browned.

  • 3

    While the potatoes roast, heat the remaining olive oil in a large non-stick skillet over medium heat.

  • 4

    Add the sliced chicken sausage to the skillet and sauté for 3-4 minutes until golden brown.

  • 5

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

  • 6

    Lower the heat slightly and pour in the liquid egg whites, stirring gently with a spatula until the eggs are fluffy and fully cooked.

  • 7

    Serve the egg white scramble immediately alongside the roasted sweet potatoes and top with fresh avocado slices.