Crispy Chicken Sausage and Spinach Egg Scramble

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

Crispy Chicken Sausage and Spinach Egg Scramble

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Sausage and Spinach Egg Scramble

Sautéed chicken sausage and fresh spinach scrambled with fluffy eggs, served alongside sprouted grain toast and sliced creamy avocado.

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NUTRITION

513kcal
Protein
25.2g
Fat
36g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

1 link Chicken Sausage

1 large Egg

1 cup Baby Spinach

0.5 cup Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.5 medium Avocado

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PREPARATION

  • 1

    Slice the chicken sausage into thin rounds and dice the red bell pepper.

  • 2

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

  • 3

    Add the sausage and peppers to the pan, sautéing until the sausage edges are golden and crispy.

  • 4

    Toss in the baby spinach and cook for one minute until just wilted.

  • 5

    Whisk the egg in a small bowl and pour it into the skillet, stirring gently until the eggs are softly set.

  • 6

    Toast the sprouted grain bread until warm.

  • 7

    Plate the scramble with the toast and top with freshly sliced avocado.

Crispy Chicken Sausage and Spinach Egg Scramble

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

Crispy Chicken Sausage and Spinach Egg Scramble

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Sausage and Spinach Egg Scramble

Sautéed chicken sausage and fresh spinach scrambled with fluffy eggs, served alongside sprouted grain toast and sliced creamy avocado.

NUTRITION

513kcal
Protein
25.2g
Fat
36g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

1 link Chicken Sausage

1 large Egg

1 cup Baby Spinach

0.5 cup Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.5 medium Avocado

PREPARATION

  • 1

    Slice the chicken sausage into thin rounds and dice the red bell pepper.

  • 2

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

  • 3

    Add the sausage and peppers to the pan, sautéing until the sausage edges are golden and crispy.

  • 4

    Toss in the baby spinach and cook for one minute until just wilted.

  • 5

    Whisk the egg in a small bowl and pour it into the skillet, stirring gently until the eggs are softly set.

  • 6

    Toast the sprouted grain bread until warm.

  • 7

    Plate the scramble with the toast and top with freshly sliced avocado.