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

Fluffy egg whites scrambled with savory sliced chicken sausage and wilted spinach, finished with creamy avocado slices.

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NUTRITION

320kcal
Protein
32.6g
Fat
18.9g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

2 oz Chicken Sausage (sliced)

2 cups Fresh Spinach

2 tsp Extra Virgin Olive Oil

30g Avocado

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced chicken sausage to the pan and cook until lightly browned on both sides.

  • 3

    Toss in the fresh spinach and sauté for 1-2 minutes until just wilted, then remove the sausage and spinach from the pan and set aside.

  • 4

    Wipe the pan if needed and add the remaining teaspoon of olive oil.

  • 5

    Pour the egg whites into the skillet and cook, stirring gently with a spatula until they are fully set and fluffy.

  • 6

    Fold the cooked sausage and spinach back into the eggs to warm through.

  • 7

    Plate the scramble and top with fresh avocado slices and a pinch of sea salt or black pepper if desired.

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

Fluffy egg whites scrambled with savory sliced chicken sausage and wilted spinach, finished with creamy avocado slices.

NUTRITION

320kcal
Protein
32.6g
Fat
18.9g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

2 oz Chicken Sausage (sliced)

2 cups Fresh Spinach

2 tsp Extra Virgin Olive Oil

30g Avocado

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the sliced chicken sausage to the pan and cook until lightly browned on both sides.

  • 3

    Toss in the fresh spinach and sauté for 1-2 minutes until just wilted, then remove the sausage and spinach from the pan and set aside.

  • 4

    Wipe the pan if needed and add the remaining teaspoon of olive oil.

  • 5

    Pour the egg whites into the skillet and cook, stirring gently with a spatula until they are fully set and fluffy.

  • 6

    Fold the cooked sausage and spinach back into the eggs to warm through.

  • 7

    Plate the scramble and top with fresh avocado slices and a pinch of sea salt or black pepper if desired.