Egg White and Chicken Sausage Scramble with Sautéed Spinach and Mushrooms

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

Egg White and Chicken Sausage Scramble with Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Sautéed Spinach and Mushrooms

A protein-rich scramble of fluffy egg whites and savory chicken sausage sautéed with earthy mushrooms and spinach, finished with creamy sliced avocado.

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NUTRITION

621kcal
Protein
32g
Fat
50.3g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1 link Chicken Sausage, sliced

1 cup White Mushrooms, sliced

2 cups Fresh Baby Spinach

2 tablespoons Extra Virgin Olive Oil

1/2 medium Avocado, sliced

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PREPARATION

  • 1

    Heat one tablespoon of olive oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the sliced mushrooms to the pan and sauté until they are tender and browned.

  • 3

    Stir in the sliced chicken sausage and cook for 2-3 minutes until the edges are golden and crisp.

  • 4

    Add the baby spinach to the skillet and toss until the leaves are just wilted.

  • 5

    Reduce the heat to medium-low and add the remaining tablespoon of olive oil to the pan.

  • 6

    Pour in the liquid egg whites and gently fold them into the vegetable and sausage mixture.

  • 7

    Continue to cook, stirring occasionally, until the egg whites are fully set and fluffy.

  • 8

    Season with a pinch of sea salt and black pepper to taste.

  • 9

    Transfer the scramble to a plate and top with the fresh sliced avocado before serving.

Egg White and Chicken Sausage Scramble with Sautéed Spinach and Mushrooms

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

Egg White and Chicken Sausage Scramble with Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Sautéed Spinach and Mushrooms

A protein-rich scramble of fluffy egg whites and savory chicken sausage sautéed with earthy mushrooms and spinach, finished with creamy sliced avocado.

NUTRITION

621kcal
Protein
32g
Fat
50.3g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1 link Chicken Sausage, sliced

1 cup White Mushrooms, sliced

2 cups Fresh Baby Spinach

2 tablespoons Extra Virgin Olive Oil

1/2 medium Avocado, sliced

PREPARATION

  • 1

    Heat one tablespoon of olive oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the sliced mushrooms to the pan and sauté until they are tender and browned.

  • 3

    Stir in the sliced chicken sausage and cook for 2-3 minutes until the edges are golden and crisp.

  • 4

    Add the baby spinach to the skillet and toss until the leaves are just wilted.

  • 5

    Reduce the heat to medium-low and add the remaining tablespoon of olive oil to the pan.

  • 6

    Pour in the liquid egg whites and gently fold them into the vegetable and sausage mixture.

  • 7

    Continue to cook, stirring occasionally, until the egg whites are fully set and fluffy.

  • 8

    Season with a pinch of sea salt and black pepper to taste.

  • 9

    Transfer the scramble to a plate and top with the fresh sliced avocado before serving.