Fluffy Scrambled Eggs with Chicken Sausage and Spinach

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

Fluffy Scrambled Eggs with Chicken Sausage and Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Chicken Sausage and Spinach

Whisked eggs and egg whites scrambled with savory chicken sausage and fresh baby spinach, finished with a pinch of sea salt for a fluffy, satisfying bite.

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NUTRITION

386kcal
Protein
33.1g
Fat
25.7g
Carbs
4.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Egg Whites

2 Chicken Sausage links

1 cup Baby Spinach

1 tsp Avocado Oil

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PREPARATION

  • 1

    Slice the chicken sausage into bite-sized rounds.

  • 2

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

  • 3

    Add the sausage to the pan and sauté for 3-4 minutes until golden brown.

  • 4

    Toss in the baby spinach and cook until just wilted.

  • 5

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 6

    Lower the heat to low-medium and pour the egg mixture into the skillet.

  • 7

    Use a spatula to gently push the eggs toward the center, creating soft curds until they are just set and fluffy.

  • 8

    Season with a pinch of sea salt and cracked black pepper before serving.

Fluffy Scrambled Eggs with Chicken Sausage and Spinach

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

Fluffy Scrambled Eggs with Chicken Sausage and Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Chicken Sausage and Spinach

Whisked eggs and egg whites scrambled with savory chicken sausage and fresh baby spinach, finished with a pinch of sea salt for a fluffy, satisfying bite.

NUTRITION

386kcal
Protein
33.1g
Fat
25.7g
Carbs
4.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Egg Whites

2 Chicken Sausage links

1 cup Baby Spinach

1 tsp Avocado Oil

PREPARATION

  • 1

    Slice the chicken sausage into bite-sized rounds.

  • 2

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

  • 3

    Add the sausage to the pan and sauté for 3-4 minutes until golden brown.

  • 4

    Toss in the baby spinach and cook until just wilted.

  • 5

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 6

    Lower the heat to low-medium and pour the egg mixture into the skillet.

  • 7

    Use a spatula to gently push the eggs toward the center, creating soft curds until they are just set and fluffy.

  • 8

    Season with a pinch of sea salt and cracked black pepper before serving.