Egg White Scramble with Chicken Sausage and Sautéed Spinach

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

Egg White Scramble with Chicken Sausage and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Sausage and Sautéed Spinach

Pan-seared chicken sausage and egg whites scrambled with fresh spinach, served alongside roasted sweet potatoes and topped with creamy avocado.

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NUTRITION

674kcal
Protein
49.1g
Fat
39.5g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

2 Chicken Sausage Links

2 cups Fresh Baby Spinach

1 tablespoon Avocado Oil

1/2 medium Fresh Avocado

100 grams Roasted Sweet Potato

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PREPARATION

  • 1

    Preheat your oven to 400°F and roast the cubed sweet potatoes with a touch of oil until they are golden and tender.

  • 2

    Slice the chicken sausage into rounds and brown them in a large non-stick skillet over medium heat with the avocado oil.

  • 3

    Add the baby spinach to the pan and sauté until the leaves are just wilted.

  • 4

    Lower the heat slightly and pour in the liquid egg whites, stirring constantly until they are set and fluffy.

  • 5

    Transfer the scramble to a plate alongside the roasted sweet potatoes.

  • 6

    Finish the dish by topping with fresh avocado slices for a hit of healthy fats.

Egg White Scramble with Chicken Sausage and Sautéed Spinach

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

Egg White Scramble with Chicken Sausage and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Sausage and Sautéed Spinach

Pan-seared chicken sausage and egg whites scrambled with fresh spinach, served alongside roasted sweet potatoes and topped with creamy avocado.

NUTRITION

674kcal
Protein
49.1g
Fat
39.5g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

2 Chicken Sausage Links

2 cups Fresh Baby Spinach

1 tablespoon Avocado Oil

1/2 medium Fresh Avocado

100 grams Roasted Sweet Potato

PREPARATION

  • 1

    Preheat your oven to 400°F and roast the cubed sweet potatoes with a touch of oil until they are golden and tender.

  • 2

    Slice the chicken sausage into rounds and brown them in a large non-stick skillet over medium heat with the avocado oil.

  • 3

    Add the baby spinach to the pan and sauté until the leaves are just wilted.

  • 4

    Lower the heat slightly and pour in the liquid egg whites, stirring constantly until they are set and fluffy.

  • 5

    Transfer the scramble to a plate alongside the roasted sweet potatoes.

  • 6

    Finish the dish by topping with fresh avocado slices for a hit of healthy fats.