Egg White and Potato Scramble with Sautéed Spinach and Chicken Sausage

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

Egg White and Potato Scramble with Sautéed Spinach and Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Egg White and Potato Scramble with Sautéed Spinach and Chicken Sausage

Pan-seared potatoes and savory chicken sausage scrambled with fluffy egg whites and fresh spinach, finished with a drizzle of vinegary hot sauce.

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NUTRITION

353kcal
Protein
36.2g
Fat
13.6g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1 link Chicken Sausage

3/4 cup Liquid Egg Whites

100g Red Potatoes

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 tsp Hot Sauce

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PREPARATION

  • 1

    Dice the red potatoes into small, uniform cubes and slice the chicken sausage into thin rounds.

  • 2

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

  • 3

    Add the diced potatoes to the skillet and sauté for 8-10 minutes, stirring occasionally, until they are golden brown and fork-tender.

  • 4

    Add the sliced chicken sausage to the pan and cook for another 3 minutes until the edges are lightly browned.

  • 5

    Toss in the fresh spinach and cook just until the leaves have wilted down.

  • 6

    Reduce the heat to medium and pour the liquid egg whites over the mixture.

  • 7

    Gently stir the mixture with a spatula until the egg whites are fully cooked, fluffy, and opaque.

  • 8

    Transfer the scramble to a plate and finish with a drizzle of hot sauce for a spicy kick.

Egg White and Potato Scramble with Sautéed Spinach and Chicken Sausage

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

Egg White and Potato Scramble with Sautéed Spinach and Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Egg White and Potato Scramble with Sautéed Spinach and Chicken Sausage

Pan-seared potatoes and savory chicken sausage scrambled with fluffy egg whites and fresh spinach, finished with a drizzle of vinegary hot sauce.

NUTRITION

353kcal
Protein
36.2g
Fat
13.6g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1 link Chicken Sausage

3/4 cup Liquid Egg Whites

100g Red Potatoes

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 tsp Hot Sauce

PREPARATION

  • 1

    Dice the red potatoes into small, uniform cubes and slice the chicken sausage into thin rounds.

  • 2

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

  • 3

    Add the diced potatoes to the skillet and sauté for 8-10 minutes, stirring occasionally, until they are golden brown and fork-tender.

  • 4

    Add the sliced chicken sausage to the pan and cook for another 3 minutes until the edges are lightly browned.

  • 5

    Toss in the fresh spinach and cook just until the leaves have wilted down.

  • 6

    Reduce the heat to medium and pour the liquid egg whites over the mixture.

  • 7

    Gently stir the mixture with a spatula until the egg whites are fully cooked, fluffy, and opaque.

  • 8

    Transfer the scramble to a plate and finish with a drizzle of hot sauce for a spicy kick.