Savory Egg and Spinach Power Bowl

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

Savory Egg and Spinach Power Bowl

YOUR SOLIN GENERATED RECIPE

Savory Egg and Spinach Power Bowl

Protein-packed scramble featuring fluffy eggs and savory chicken sausage served over a bed of earthy quinoa and wilted spinach.

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NUTRITION

569kcal
Protein
53.0g
Fat
29.3g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup egg whites

1 link chicken sausage

1 cup fresh spinach

0.25 cup cooked quinoa

1 tsp extra virgin olive oil

1 tbsp nutritional yeast

1 tbsp hemp hearts

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

  • 1

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

  • 2

    Slice the chicken sausage into rounds and sauté for 3 minutes until the edges are golden.

  • 3

    Toss in the fresh spinach and cook for 1 minute until just wilted.

  • 4

    Whisk the eggs and egg whites in a small bowl then pour into the skillet.

  • 5

    Gently scramble the mixture until the eggs are set and fluffy.

  • 6

    Fold in the cooked quinoa and nutritional yeast to warm through.

  • 7

    Season the bowl with sea salt and black pepper.

  • 8

    Garnish with hemp hearts for a subtle nutty crunch before serving.

Savory Egg and Spinach Power Bowl

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

Savory Egg and Spinach Power Bowl

YOUR SOLIN GENERATED RECIPE

Savory Egg and Spinach Power Bowl

Protein-packed scramble featuring fluffy eggs and savory chicken sausage served over a bed of earthy quinoa and wilted spinach.

NUTRITION

569kcal
Protein
53.0g
Fat
29.3g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup egg whites

1 link chicken sausage

1 cup fresh spinach

0.25 cup cooked quinoa

1 tsp extra virgin olive oil

1 tbsp nutritional yeast

1 tbsp hemp hearts

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Slice the chicken sausage into rounds and sauté for 3 minutes until the edges are golden.

  • 3

    Toss in the fresh spinach and cook for 1 minute until just wilted.

  • 4

    Whisk the eggs and egg whites in a small bowl then pour into the skillet.

  • 5

    Gently scramble the mixture until the eggs are set and fluffy.

  • 6

    Fold in the cooked quinoa and nutritional yeast to warm through.

  • 7

    Season the bowl with sea salt and black pepper.

  • 8

    Garnish with hemp hearts for a subtle nutty crunch before serving.