Egg White Scramble with Chicken Sausage and Roasted Vegetables

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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Sausage and Roasted Vegetables

Pan-seared chicken sausage and egg whites scrambled with oven-roasted peppers and zucchini, topped with fresh avocado for a satisfying, buttery finish.

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NUTRITION

515kcal
Protein
36.7g
Fat
36.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1 link Pre-cooked Chicken Sausage

3/4 cup chopped Red Bell Pepper

3/4 cup sliced Zucchini

1.5 tablespoons Extra Virgin Olive Oil

1/2 small Avocado

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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 pepper and zucchini with one tablespoon of olive oil, salt, and pepper.

  • 3

    Roast the vegetables for 15-20 minutes until tender and slightly browned on the edges.

  • 4

    While vegetables roast, slice the chicken sausage into rounds.

  • 5

    Heat the remaining half tablespoon of olive oil in a non-stick skillet over medium heat and brown the sausage for 3-4 minutes.

  • 6

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

  • 7

    Fold the roasted vegetables into the scramble and transfer to a plate.

  • 8

    Top with sliced avocado and a pinch of red pepper flakes if desired.

Egg White Scramble with Chicken Sausage and Roasted Vegetables

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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Sausage and Roasted Vegetables

Pan-seared chicken sausage and egg whites scrambled with oven-roasted peppers and zucchini, topped with fresh avocado for a satisfying, buttery finish.

NUTRITION

515kcal
Protein
36.7g
Fat
36.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1 link Pre-cooked Chicken Sausage

3/4 cup chopped Red Bell Pepper

3/4 cup sliced Zucchini

1.5 tablespoons Extra Virgin Olive Oil

1/2 small Avocado

PREPARATION

  • 1

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

  • 2

    Toss the chopped red bell pepper and zucchini with one tablespoon of olive oil, salt, and pepper.

  • 3

    Roast the vegetables for 15-20 minutes until tender and slightly browned on the edges.

  • 4

    While vegetables roast, slice the chicken sausage into rounds.

  • 5

    Heat the remaining half tablespoon of olive oil in a non-stick skillet over medium heat and brown the sausage for 3-4 minutes.

  • 6

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

  • 7

    Fold the roasted vegetables into the scramble and transfer to a plate.

  • 8

    Top with sliced avocado and a pinch of red pepper flakes if desired.