Egg White and Chicken Sausage Scramble with Spinach

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

Egg White and Chicken Sausage Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Spinach

Pan-scrambled egg whites and savory chicken sausage tossed with wilted baby spinach, served with roasted sweet potatoes and creamy avocado.

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NUTRITION

395kcal
Protein
30.3g
Fat
17.5g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

1 Chicken Sausage link, sliced

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

50g Fresh Avocado, sliced

120g Roasted Sweet Potato cubes

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Stir in the baby spinach and cook for 1 minute until the leaves begin to wilt.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring constantly with a spatula.

  • 5

    Continue to scramble the eggs until they are fully set and fluffy.

  • 6

    Transfer the scramble to a plate and serve alongside the warm roasted sweet potato cubes.

  • 7

    Top with the fresh avocado slices and season with a pinch of sea salt or black pepper if desired.

Egg White and Chicken Sausage Scramble with Spinach

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

Egg White and Chicken Sausage Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Spinach

Pan-scrambled egg whites and savory chicken sausage tossed with wilted baby spinach, served with roasted sweet potatoes and creamy avocado.

NUTRITION

395kcal
Protein
30.3g
Fat
17.5g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

1 Chicken Sausage link, sliced

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

50g Fresh Avocado, sliced

120g Roasted Sweet Potato cubes

PREPARATION

  • 1

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

  • 2

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

  • 3

    Stir in the baby spinach and cook for 1 minute until the leaves begin to wilt.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring constantly with a spatula.

  • 5

    Continue to scramble the eggs until they are fully set and fluffy.

  • 6

    Transfer the scramble to a plate and serve alongside the warm roasted sweet potato cubes.

  • 7

    Top with the fresh avocado slices and season with a pinch of sea salt or black pepper if desired.