Egg White and Chicken Sausage Scramble with Roasted Sweet Potatoes

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 Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Roasted Sweet Potatoes

Sautéed egg whites and savory chicken sausage scrambled with fresh spinach, served alongside golden roasted sweet potatoes for a satisfying, caramelized finish.

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NUTRITION

510kcal
Protein
43.9g
Fat
19.5g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

2 links Chicken Sausage

150 grams Sweet Potato, cubed

1 teaspoon Olive Oil

1 cup Baby Spinach

30 grams Avocado, sliced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden brown.

  • 4

    While the potatoes roast, slice the chicken sausage into rounds and brown them in a non-stick skillet over medium heat for 3-4 minutes.

  • 5

    Lower the heat slightly and pour the liquid egg whites into the skillet with the sausage.

  • 6

    Add the baby spinach to the skillet and gently fold the mixture until the egg whites are fully cooked and the spinach has wilted.

  • 7

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

Egg White and Chicken Sausage Scramble with Roasted Sweet Potatoes

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 Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Roasted Sweet Potatoes

Sautéed egg whites and savory chicken sausage scrambled with fresh spinach, served alongside golden roasted sweet potatoes for a satisfying, caramelized finish.

NUTRITION

510kcal
Protein
43.9g
Fat
19.5g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

2 links Chicken Sausage

150 grams Sweet Potato, cubed

1 teaspoon Olive Oil

1 cup Baby Spinach

30 grams Avocado, sliced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden brown.

  • 4

    While the potatoes roast, slice the chicken sausage into rounds and brown them in a non-stick skillet over medium heat for 3-4 minutes.

  • 5

    Lower the heat slightly and pour the liquid egg whites into the skillet with the sausage.

  • 6

    Add the baby spinach to the skillet and gently fold the mixture until the egg whites are fully cooked and the spinach has wilted.

  • 7

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