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 egg whites scrambled with fresh spinach, served with a side of roasted sweet potato for a satisfying, caramelized finish.

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NUTRITION

388kcal
Protein
35.4g
Fat
16.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1.5 links Chicken Sausage, sliced

1/2 cup Liquid Egg Whites

2 cups Fresh Baby Spinach

100 grams Sweet Potato, cubed

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Preheat your oven or air fryer to 400°F and toss the cubed sweet potato with a tiny splash of water or oil spray and sea salt.

  • 2

    Roast the sweet potato for 15-20 minutes until the edges are golden and tender.

  • 3

    While the potatoes roast, heat a non-stick skillet over medium heat with the avocado oil and add the sliced chicken sausage.

  • 4

    Brown the sausage for 3-4 minutes until slightly crisp, then toss in the fresh spinach and cook until just wilted.

  • 5

    Pour in the egg whites and stir gently with a spatula, cooking until the eggs are set but still fluffy.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and season with a pinch of black pepper and red pepper flakes 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 egg whites scrambled with fresh spinach, served with a side of roasted sweet potato for a satisfying, caramelized finish.

NUTRITION

388kcal
Protein
35.4g
Fat
16.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1.5 links Chicken Sausage, sliced

1/2 cup Liquid Egg Whites

2 cups Fresh Baby Spinach

100 grams Sweet Potato, cubed

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Preheat your oven or air fryer to 400°F and toss the cubed sweet potato with a tiny splash of water or oil spray and sea salt.

  • 2

    Roast the sweet potato for 15-20 minutes until the edges are golden and tender.

  • 3

    While the potatoes roast, heat a non-stick skillet over medium heat with the avocado oil and add the sliced chicken sausage.

  • 4

    Brown the sausage for 3-4 minutes until slightly crisp, then toss in the fresh spinach and cook until just wilted.

  • 5

    Pour in the egg whites and stir gently with a spatula, cooking until the eggs are set but still fluffy.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and season with a pinch of black pepper and red pepper flakes if desired.