Scrambled Eggs 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 Eggs with Sautéed Spinach and Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Chicken Sausage

Pan-scrambled eggs tossed with wilted baby spinach and savory sliced chicken sausage, served with a piece of buttery toasted sprouted grain bread.

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NUTRITION

394kcal
Protein
24.6g
Fat
24.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.2 oz Chicken Sausage, sliced

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1 tsp Ghee

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PREPARATION

  • 1

    Whisk the eggs in a small bowl with a pinch of sea salt and black pepper until well combined.

  • 2

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

  • 3

    Add the sliced chicken sausage to the pan and sauté for 2-3 minutes until lightly browned.

  • 4

    Toss in the baby spinach and cook just until it begins to wilt, about 1 minute.

  • 5

    Reduce the heat to medium-low and pour in the whisked eggs.

  • 6

    Gently stir the eggs with a spatula, folding them over the sausage and spinach until they are just set and fluffy.

  • 7

    While the eggs cook, toast the sprouted grain bread and spread with the ghee.

  • 8

    Plate the scramble alongside the warm toast and enjoy immediately.

Scrambled Eggs 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 Eggs with Sautéed Spinach and Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Chicken Sausage

Pan-scrambled eggs tossed with wilted baby spinach and savory sliced chicken sausage, served with a piece of buttery toasted sprouted grain bread.

NUTRITION

394kcal
Protein
24.6g
Fat
24.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.2 oz Chicken Sausage, sliced

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1 tsp Ghee

PREPARATION

  • 1

    Whisk the eggs in a small bowl with a pinch of sea salt and black pepper until well combined.

  • 2

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

  • 3

    Add the sliced chicken sausage to the pan and sauté for 2-3 minutes until lightly browned.

  • 4

    Toss in the baby spinach and cook just until it begins to wilt, about 1 minute.

  • 5

    Reduce the heat to medium-low and pour in the whisked eggs.

  • 6

    Gently stir the eggs with a spatula, folding them over the sausage and spinach until they are just set and fluffy.

  • 7

    While the eggs cook, toast the sprouted grain bread and spread with the ghee.

  • 8

    Plate the scramble alongside the warm toast and enjoy immediately.