Egg White and Chicken Sausage Scramble with Spinach

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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Spinach

Pan-scrambled egg whites tossed with savory chicken sausage and wilted baby spinach, served with creamy avocado and toasted sprouted grain bread.

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NUTRITION

322kcal
Protein
26.7g
Fat
14.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1 link Chicken Sausage, sliced

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1/4 medium Avocado, sliced

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the sliced chicken sausage to the pan and sauté for 2-3 minutes until lightly browned.

  • 3

    Toss in the baby spinach and cook for about 1 minute until it just begins to wilt.

  • 4

    Reduce the heat to medium and pour in the liquid egg whites.

  • 5

    Stir the mixture gently and continuously with a spatula until the egg whites are fully set and fluffy.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Serve the scramble alongside the toast and top with the fresh avocado slices.

Egg White and Chicken Sausage Scramble with Spinach

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 Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Spinach

Pan-scrambled egg whites tossed with savory chicken sausage and wilted baby spinach, served with creamy avocado and toasted sprouted grain bread.

NUTRITION

322kcal
Protein
26.7g
Fat
14.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1 link Chicken Sausage, sliced

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1/4 medium Avocado, sliced

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the sliced chicken sausage to the pan and sauté for 2-3 minutes until lightly browned.

  • 3

    Toss in the baby spinach and cook for about 1 minute until it just begins to wilt.

  • 4

    Reduce the heat to medium and pour in the liquid egg whites.

  • 5

    Stir the mixture gently and continuously with a spatula until the egg whites are fully set and fluffy.

  • 6

    Toast the sprouted grain bread until golden and crisp.

  • 7

    Serve the scramble alongside the toast and top with the fresh avocado slices.