Chicken Sausage and Egg White Scramble with Spinach

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

Chicken Sausage and Egg White Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Chicken Sausage and Egg White Scramble with Spinach

Sautéed chicken sausage and fluffy egg whites scrambled with fresh baby spinach, served alongside a slice of nutty toasted sprouted grain bread.

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NUTRITION

379kcal
Protein
35.4g
Fat
16.3g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 ounces Chicken Sausage

2 cups Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Slice the chicken sausage into thin rounds.

  • 2

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

  • 3

    Add the chicken sausage to the skillet and sauté for 3-4 minutes until lightly browned.

  • 4

    Add the baby spinach to the pan and stir until it begins to wilt.

  • 5

    Lower the heat slightly and pour in the egg whites.

  • 6

    Gently fold the egg whites with the sausage and spinach until they are set and opaque.

  • 7

    Toast the sprouted grain bread until golden and crisp.

  • 8

    Serve the scramble immediately alongside the toast, seasoning with a pinch of sea salt or cracked black pepper if desired.

Chicken Sausage and Egg White Scramble with Spinach

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

Chicken Sausage and Egg White Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Chicken Sausage and Egg White Scramble with Spinach

Sautéed chicken sausage and fluffy egg whites scrambled with fresh baby spinach, served alongside a slice of nutty toasted sprouted grain bread.

NUTRITION

379kcal
Protein
35.4g
Fat
16.3g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 ounces Chicken Sausage

2 cups Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Slice the chicken sausage into thin rounds.

  • 2

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

  • 3

    Add the chicken sausage to the skillet and sauté for 3-4 minutes until lightly browned.

  • 4

    Add the baby spinach to the pan and stir until it begins to wilt.

  • 5

    Lower the heat slightly and pour in the egg whites.

  • 6

    Gently fold the egg whites with the sausage and spinach until they are set and opaque.

  • 7

    Toast the sprouted grain bread until golden and crisp.

  • 8

    Serve the scramble immediately alongside the toast, seasoning with a pinch of sea salt or cracked black pepper if desired.