Scrambled Eggs with Sautéed Spinach and Chicken Sausage

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

Scrambled Eggs with Sautéed Spinach and Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Chicken Sausage

Sautéed chicken sausage and fresh spinach tossed with whole wheat pasta and silky scrambled eggs, finished with a drizzle of extra virgin olive oil and rich avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

795kcal
Protein
33.8g
Fat
57.7g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 link Chicken Sausage, sliced

1.5 ounces Whole Wheat Penne

2 cups Baby Spinach

2 tablespoons Extra Virgin Olive Oil

0.5 medium Avocado, sliced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a small pot of water to a boil and cook the whole wheat penne according to package directions until al dente, then drain.

  • 2

    While the pasta cooks, heat one tablespoon of olive oil in a large skillet over medium heat.

  • 3

    Add the sliced chicken sausage to the skillet and brown for 3-4 minutes until golden.

  • 4

    Add the baby spinach to the skillet and sauté until just wilted, then remove the sausage and spinach from the pan and set aside.

  • 5

    In a small bowl, whisk the eggs with a pinch of sea salt and black pepper.

  • 6

    Add the remaining tablespoon of olive oil to the skillet and pour in the eggs, stirring gently until they are soft and silky.

  • 7

    Fold the cooked pasta, sausage, and spinach back into the skillet with the eggs to warm through.

  • 8

    Transfer to a bowl and top with the fresh avocado slices before serving.

Scrambled Eggs with Sautéed Spinach and Chicken Sausage

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

Scrambled Eggs with Sautéed Spinach and Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Chicken Sausage

Sautéed chicken sausage and fresh spinach tossed with whole wheat pasta and silky scrambled eggs, finished with a drizzle of extra virgin olive oil and rich avocado.

NUTRITION

795kcal
Protein
33.8g
Fat
57.7g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 link Chicken Sausage, sliced

1.5 ounces Whole Wheat Penne

2 cups Baby Spinach

2 tablespoons Extra Virgin Olive Oil

0.5 medium Avocado, sliced

PREPARATION

  • 1

    Bring a small pot of water to a boil and cook the whole wheat penne according to package directions until al dente, then drain.

  • 2

    While the pasta cooks, heat one tablespoon of olive oil in a large skillet over medium heat.

  • 3

    Add the sliced chicken sausage to the skillet and brown for 3-4 minutes until golden.

  • 4

    Add the baby spinach to the skillet and sauté until just wilted, then remove the sausage and spinach from the pan and set aside.

  • 5

    In a small bowl, whisk the eggs with a pinch of sea salt and black pepper.

  • 6

    Add the remaining tablespoon of olive oil to the skillet and pour in the eggs, stirring gently until they are soft and silky.

  • 7

    Fold the cooked pasta, sausage, and spinach back into the skillet with the eggs to warm through.

  • 8

    Transfer to a bowl and top with the fresh avocado slices before serving.