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

Fluffy egg whites scrambled with savory chicken sausage and fresh baby spinach, served with a side of golden sautéed sweet potatoes for a satisfyingly toasted finish.

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NUTRITION

423kcal
Protein
34.9g
Fat
20.1g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1 link Chicken Sausage

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

3/4 cup diced Sweet Potato

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PREPARATION

  • 1

    Dice the sweet potato into small half-inch cubes to ensure quick cooking.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium heat and sauté the sweet potatoes until they are tender and golden brown.

  • 3

    Slice the chicken sausage into thin rounds and add them to the skillet, browning for about 2-3 minutes.

  • 4

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

  • 5

    Reduce the heat to medium-low, add the remaining olive oil, and pour in the egg whites.

  • 6

    Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.

  • 7

    Season with a pinch of sea salt and cracked black pepper to taste before serving.

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

Fluffy egg whites scrambled with savory chicken sausage and fresh baby spinach, served with a side of golden sautéed sweet potatoes for a satisfyingly toasted finish.

NUTRITION

423kcal
Protein
34.9g
Fat
20.1g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1 link Chicken Sausage

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

3/4 cup diced Sweet Potato

PREPARATION

  • 1

    Dice the sweet potato into small half-inch cubes to ensure quick cooking.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium heat and sauté the sweet potatoes until they are tender and golden brown.

  • 3

    Slice the chicken sausage into thin rounds and add them to the skillet, browning for about 2-3 minutes.

  • 4

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

  • 5

    Reduce the heat to medium-low, add the remaining olive oil, and pour in the egg whites.

  • 6

    Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.

  • 7

    Season with a pinch of sea salt and cracked black pepper to taste before serving.