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

Pan-scrambled egg whites and sliced chicken sausage tossed with wilted spinach, served with a bright arugula side salad and creamy avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

358kcal
Protein
25.5g
Fat
24.5g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1 link Chicken Sausage

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

30 grams Avocado

1 cup Arugula

50 grams Cherry Tomatoes

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the chicken sausage into thin rounds.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium heat.

  • 3

    Sauté the sausage for 3-4 minutes until the edges are golden and crisp.

  • 4

    Add the spinach to the skillet and cook until just wilted, about 1 minute.

  • 5

    Pour the egg whites into the pan and scramble gently until fully set.

  • 6

    In a small bowl, whisk the remaining olive oil with a pinch of salt and pepper.

  • 7

    Toss the arugula and halved cherry tomatoes with the oil dressing to create a light breakfast salad.

  • 8

    Plate the scramble alongside the salad and top with sliced creamy avocado.

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

Pan-scrambled egg whites and sliced chicken sausage tossed with wilted spinach, served with a bright arugula side salad and creamy avocado.

NUTRITION

358kcal
Protein
25.5g
Fat
24.5g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1 link Chicken Sausage

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

30 grams Avocado

1 cup Arugula

50 grams Cherry Tomatoes

PREPARATION

  • 1

    Slice the chicken sausage into thin rounds.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium heat.

  • 3

    Sauté the sausage for 3-4 minutes until the edges are golden and crisp.

  • 4

    Add the spinach to the skillet and cook until just wilted, about 1 minute.

  • 5

    Pour the egg whites into the pan and scramble gently until fully set.

  • 6

    In a small bowl, whisk the remaining olive oil with a pinch of salt and pepper.

  • 7

    Toss the arugula and halved cherry tomatoes with the oil dressing to create a light breakfast salad.

  • 8

    Plate the scramble alongside the salad and top with sliced creamy avocado.