Scrambled Eggs with Sautéed Spinach and Chicken Sausage

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

Scrambled Eggs with Sautéed Spinach and Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Chicken Sausage

Fluffy pasture-raised eggs scrambled with organic spinach and savory chicken sausage, finished with a drizzle of extra virgin olive oil for a silky texture.

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NUTRITION

331kcal
Protein
20.5g
Fat
26.4g
Carbs
3.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Pasture-Raised Eggs

1.1 ounces Organic Chicken Sausage

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 pinch Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Slice the chicken sausage into thin rounds and add them to the skillet, browning for about 2 minutes per side until golden.

  • 3

    Add the fresh baby spinach to the pan and sauté briefly until the leaves are just wilted and vibrant green.

  • 4

    In a small bowl, whisk the eggs with a pinch of sea salt and black pepper until well combined.

  • 5

    Lower the heat to medium-low and pour the egg mixture into the skillet with the sausage and spinach.

  • 6

    Using a silicone spatula, gently fold the eggs from the edges toward the center, creating soft curds until they are just set but still moist.

  • 7

    Remove from the heat immediately and serve on a warm plate.

Scrambled Eggs with Sautéed Spinach and Chicken Sausage

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

Scrambled Eggs with Sautéed Spinach and Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Chicken Sausage

Fluffy pasture-raised eggs scrambled with organic spinach and savory chicken sausage, finished with a drizzle of extra virgin olive oil for a silky texture.

NUTRITION

331kcal
Protein
20.5g
Fat
26.4g
Carbs
3.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Pasture-Raised Eggs

1.1 ounces Organic Chicken Sausage

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 pinch Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Slice the chicken sausage into thin rounds and add them to the skillet, browning for about 2 minutes per side until golden.

  • 3

    Add the fresh baby spinach to the pan and sauté briefly until the leaves are just wilted and vibrant green.

  • 4

    In a small bowl, whisk the eggs with a pinch of sea salt and black pepper until well combined.

  • 5

    Lower the heat to medium-low and pour the egg mixture into the skillet with the sausage and spinach.

  • 6

    Using a silicone spatula, gently fold the eggs from the edges toward the center, creating soft curds until they are just set but still moist.

  • 7

    Remove from the heat immediately and serve on a warm plate.