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

Fluffy egg whites scrambled with savory pan-seared chicken sausage and tender baby spinach for a protein-packed breakfast with a light, buttery finish.

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NUTRITION

346kcal
Protein
30.1g
Fat
23g
Carbs
4.8g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

75g Sliced Chicken Sausage

2 cups Fresh Baby Spinach

1 tablespoon 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

    Add the sliced chicken sausage to the pan and sear for 3-4 minutes until golden brown and fragrant.

  • 3

    Toss in the baby spinach and sauté for 1 minute until the leaves are just wilted.

  • 4

    Lower the heat slightly and pour in the liquid egg whites, seasoning with a pinch of sea salt and black pepper.

  • 5

    Gently scramble the mixture with a spatula until the egg whites are fully set and fluffy.

  • 6

    Plate the scramble immediately and enjoy while hot.

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

Fluffy egg whites scrambled with savory pan-seared chicken sausage and tender baby spinach for a protein-packed breakfast with a light, buttery finish.

NUTRITION

346kcal
Protein
30.1g
Fat
23g
Carbs
4.8g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

75g Sliced Chicken Sausage

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the sliced chicken sausage to the pan and sear for 3-4 minutes until golden brown and fragrant.

  • 3

    Toss in the baby spinach and sauté for 1 minute until the leaves are just wilted.

  • 4

    Lower the heat slightly and pour in the liquid egg whites, seasoning with a pinch of sea salt and black pepper.

  • 5

    Gently scramble the mixture with a spatula until the egg whites are fully set and fluffy.

  • 6

    Plate the scramble immediately and enjoy while hot.