Egg White and Chicken Sausage Scramble with Spinach and Avocado

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

Egg White and Chicken Sausage Scramble with Spinach and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Spinach and Avocado

Fluffy egg whites scrambled with savory chicken sausage and wilted spinach, topped with sliced creamy avocado.

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NUTRITION

487kcal
Protein
35g
Fat
34.6g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Liquid Egg Whites

1.5 links Chicken Sausage

2 cups Baby Spinach

0.5 medium Avocado

1 teaspoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Slice the chicken sausage into thin rounds and add them to the skillet.

  • 3

    Sauté the sausage for 3-4 minutes until the edges become golden and slightly crisp.

  • 4

    Add the baby spinach to the pan and stir until the leaves are just wilted.

  • 5

    Lower the heat slightly and pour in the liquid egg whites.

  • 6

    Season with a pinch of sea salt and black pepper, then gently stir with a spatula.

  • 7

    Cook until the egg whites are firm and opaque, being careful not to overcook.

  • 8

    Slide the scramble onto a plate and top with the freshly sliced avocado.

Egg White and Chicken Sausage Scramble with Spinach and Avocado

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

Egg White and Chicken Sausage Scramble with Spinach and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Spinach and Avocado

Fluffy egg whites scrambled with savory chicken sausage and wilted spinach, topped with sliced creamy avocado.

NUTRITION

487kcal
Protein
35g
Fat
34.6g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Liquid Egg Whites

1.5 links Chicken Sausage

2 cups Baby Spinach

0.5 medium Avocado

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Slice the chicken sausage into thin rounds and add them to the skillet.

  • 3

    Sauté the sausage for 3-4 minutes until the edges become golden and slightly crisp.

  • 4

    Add the baby spinach to the pan and stir until the leaves are just wilted.

  • 5

    Lower the heat slightly and pour in the liquid egg whites.

  • 6

    Season with a pinch of sea salt and black pepper, then gently stir with a spatula.

  • 7

    Cook until the egg whites are firm and opaque, being careful not to overcook.

  • 8

    Slide the scramble onto a plate and top with the freshly sliced avocado.