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

Fluffy scrambled eggs tossed with wilted baby spinach and savory chicken sausage, served with creamy avocado for a satisfying finish.

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NUTRITION

240kcal
Protein
12g
Fat
19.4g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

0.75 ounce Chicken Sausage, sliced

1.5 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

50 grams Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the sliced chicken sausage to the pan and sauté until lightly browned and fragrant.

  • 3

    Add the fresh baby spinach to the skillet and cook for about one minute until just wilted.

  • 4

    Whisk the egg in a small bowl with a pinch of sea salt and black pepper.

  • 5

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

  • 6

    Gently stir and fold the mixture with a spatula until the eggs are just set and fluffy.

  • 7

    Transfer the scramble to a plate and serve immediately with the fresh sliced avocado on the side.

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

Fluffy scrambled eggs tossed with wilted baby spinach and savory chicken sausage, served with creamy avocado for a satisfying finish.

NUTRITION

240kcal
Protein
12g
Fat
19.4g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

0.75 ounce Chicken Sausage, sliced

1.5 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

50 grams Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the sliced chicken sausage to the pan and sauté until lightly browned and fragrant.

  • 3

    Add the fresh baby spinach to the skillet and cook for about one minute until just wilted.

  • 4

    Whisk the egg in a small bowl with a pinch of sea salt and black pepper.

  • 5

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

  • 6

    Gently stir and fold the mixture with a spatula until the eggs are just set and fluffy.

  • 7

    Transfer the scramble to a plate and serve immediately with the fresh sliced avocado on the side.