Scrambled Egg Whites with Chicken Sausage and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Egg Whites with Chicken Sausage and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken Sausage and Sautéed Spinach

Pan-seared chicken sausage and fluffy egg whites scrambled with fresh spinach, served with sliced avocado for a satisfying start with a buttery finish.

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NUTRITION

439kcal
Protein
36.8g
Fat
28g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 links Chicken Sausage

2 cups Fresh Spinach

0.5 medium Avocado

1.5 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Slice the chicken sausage into half-inch rounds and add them to the skillet.

  • 3

    Sauté the sausage for 3-4 minutes until the edges are golden and crisp.

  • 4

    Add the fresh spinach to the pan and cook for 1 minute until just wilted.

  • 5

    Pour the egg whites into the skillet and season with a pinch of sea salt and black pepper.

  • 6

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

  • 7

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

Scrambled Egg Whites with Chicken Sausage and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Egg Whites with Chicken Sausage and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken Sausage and Sautéed Spinach

Pan-seared chicken sausage and fluffy egg whites scrambled with fresh spinach, served with sliced avocado for a satisfying start with a buttery finish.

NUTRITION

439kcal
Protein
36.8g
Fat
28g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 links Chicken Sausage

2 cups Fresh Spinach

0.5 medium Avocado

1.5 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Slice the chicken sausage into half-inch rounds and add them to the skillet.

  • 3

    Sauté the sausage for 3-4 minutes until the edges are golden and crisp.

  • 4

    Add the fresh spinach to the pan and cook for 1 minute until just wilted.

  • 5

    Pour the egg whites into the skillet and season with a pinch of sea salt and black pepper.

  • 6

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

  • 7

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