Scrambled Egg Whites with Chicken Sausage and Roasted Veggies

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 Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken Sausage and Roasted Veggies

Fluffy egg whites scrambled with savory chicken sausage and oven-roasted bell peppers, finished with a slice of creamy avocado.

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NUTRITION

442kcal
Protein
41g
Fat
23.4g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

1.1 cups Liquid Egg Whites

2 ounces Chicken Sausage, sliced

1/2 cup Red Bell Pepper, chopped

1/4 cup Yellow Onion, diced

1 teaspoon Olive Oil

75 grams Avocado, sliced

1 cup Baby Spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the chopped red bell peppers and onions with half of the olive oil and roast for 12-15 minutes until slightly charred.

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium heat.

  • 4

    Add the sliced chicken sausage to the skillet and brown for 3-4 minutes until heated through.

  • 5

    Pour the liquid egg whites into the skillet with the sausage, stirring frequently until the eggs are fluffy and fully set.

  • 6

    Stir in the roasted peppers, onions, and fresh baby spinach, allowing the spinach to wilt for about 30 seconds.

  • 7

    Plate the scramble and top with the fresh avocado slices before serving.

Scrambled Egg Whites with Chicken Sausage and Roasted Veggies

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 Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken Sausage and Roasted Veggies

Fluffy egg whites scrambled with savory chicken sausage and oven-roasted bell peppers, finished with a slice of creamy avocado.

NUTRITION

442kcal
Protein
41g
Fat
23.4g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

1.1 cups Liquid Egg Whites

2 ounces Chicken Sausage, sliced

1/2 cup Red Bell Pepper, chopped

1/4 cup Yellow Onion, diced

1 teaspoon Olive Oil

75 grams Avocado, sliced

1 cup Baby Spinach

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the chopped red bell peppers and onions with half of the olive oil and roast for 12-15 minutes until slightly charred.

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium heat.

  • 4

    Add the sliced chicken sausage to the skillet and brown for 3-4 minutes until heated through.

  • 5

    Pour the liquid egg whites into the skillet with the sausage, stirring frequently until the eggs are fluffy and fully set.

  • 6

    Stir in the roasted peppers, onions, and fresh baby spinach, allowing the spinach to wilt for about 30 seconds.

  • 7

    Plate the scramble and top with the fresh avocado slices before serving.