Egg White and Chicken Sausage Scramble with Spinach

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

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Spinach

Pan-scrambled egg whites tossed with lean chicken sausage and wilted baby spinach, seasoned simply for a clean and savory finish.

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NUTRITION

151kcal
Protein
27.5g
Fat
2.9g
Carbs
2.9g

SERVINGS

1 serving

INGREDIENTS

180g Liquid Egg Whites

35g Lean Chicken Sausage, sliced

1 cup Fresh Baby Spinach

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PREPARATION

  • 1

    Mist a non-stick skillet with a light coating of avocado oil spray and place over medium heat.

  • 2

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

  • 3

    Toss in the fresh baby spinach and stir until the leaves are just wilted.

  • 4

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

  • 5

    Gently fold the eggs with a spatula until they are fully set and fluffy.

  • 6

    Remove from heat and season with a pinch of sea salt and cracked black pepper before serving.

Egg White and Chicken Sausage Scramble with Spinach

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

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Spinach

Pan-scrambled egg whites tossed with lean chicken sausage and wilted baby spinach, seasoned simply for a clean and savory finish.

NUTRITION

151kcal
Protein
27.5g
Fat
2.9g
Carbs
2.9g

SERVINGS

1 serving

INGREDIENTS

180g Liquid Egg Whites

35g Lean Chicken Sausage, sliced

1 cup Fresh Baby Spinach

PREPARATION

  • 1

    Mist a non-stick skillet with a light coating of avocado oil spray and place over medium heat.

  • 2

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

  • 3

    Toss in the fresh baby spinach and stir until the leaves are just wilted.

  • 4

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

  • 5

    Gently fold the eggs with a spatula until they are fully set and fluffy.

  • 6

    Remove from heat and season with a pinch of sea salt and cracked black pepper before serving.