Scrambled Egg Whites with Chicken Sausage and Sautéed Kale

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 Kale

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken Sausage and Sautéed Kale

Scrambled egg whites with savory chicken sausage and tender kale, served alongside roasted sweet potatoes for a satisfying, caramelized finish.

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NUTRITION

375kcal
Protein
32.2g
Fat
19.1g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1 link Chicken Sausage

1.5 cups chopped Kale

1/2 cup diced Sweet Potato

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Peel and dice the sweet potato into small half-inch cubes.

  • 2

    Heat half a tablespoon of olive oil in a skillet over medium heat and cook sweet potatoes until tender and slightly browned.

  • 3

    Slice the chicken sausage into rounds and add to the skillet, browning for two to three minutes.

  • 4

    Add the minced garlic and chopped kale to the pan, sautéing until the kale is wilted and bright green.

  • 5

    Lower the heat and add the remaining olive oil, then pour in the egg whites.

  • 6

    Gently fold the egg whites until just set and fluffy.

  • 7

    Season with a pinch of sea salt and black pepper before serving.

Scrambled Egg Whites with Chicken Sausage and Sautéed Kale

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 Kale

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken Sausage and Sautéed Kale

Scrambled egg whites with savory chicken sausage and tender kale, served alongside roasted sweet potatoes for a satisfying, caramelized finish.

NUTRITION

375kcal
Protein
32.2g
Fat
19.1g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1 link Chicken Sausage

1.5 cups chopped Kale

1/2 cup diced Sweet Potato

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Peel and dice the sweet potato into small half-inch cubes.

  • 2

    Heat half a tablespoon of olive oil in a skillet over medium heat and cook sweet potatoes until tender and slightly browned.

  • 3

    Slice the chicken sausage into rounds and add to the skillet, browning for two to three minutes.

  • 4

    Add the minced garlic and chopped kale to the pan, sautéing until the kale is wilted and bright green.

  • 5

    Lower the heat and add the remaining olive oil, then pour in the egg whites.

  • 6

    Gently fold the egg whites until just set and fluffy.

  • 7

    Season with a pinch of sea salt and black pepper before serving.