Scrambled Egg Whites with Chicken Sausage and Spinach

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 Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken Sausage and Spinach

Fluffy egg whites scrambled with sliced chicken sausage and wilted baby spinach, seasoned simply to highlight the savory, sizzling sausage.

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NUTRITION

344kcal
Protein
46.2g
Fat
14.5g
Carbs
5.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

3 links Chicken Sausage

2 cups Baby Spinach

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Slice the chicken sausage into half-inch rounds.

  • 2

    Heat the avocado oil in a large non-stick skillet over medium-high heat.

  • 3

    Add the sausage rounds to the skillet and cook for 3-4 minutes until they are lightly browned and sizzling.

  • 4

    Toss in the baby spinach and sauté for about 1 minute until the leaves are just wilted.

  • 5

    Reduce the heat to medium and pour in the liquid egg whites.

  • 6

    Using a spatula, gently stir and fold the eggs until they are fully set and fluffy.

  • 7

    Remove from heat and season with a pinch of sea salt and cracked black pepper before serving.

Scrambled Egg Whites with Chicken Sausage and Spinach

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 Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken Sausage and Spinach

Fluffy egg whites scrambled with sliced chicken sausage and wilted baby spinach, seasoned simply to highlight the savory, sizzling sausage.

NUTRITION

344kcal
Protein
46.2g
Fat
14.5g
Carbs
5.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

3 links Chicken Sausage

2 cups Baby Spinach

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Slice the chicken sausage into half-inch rounds.

  • 2

    Heat the avocado oil in a large non-stick skillet over medium-high heat.

  • 3

    Add the sausage rounds to the skillet and cook for 3-4 minutes until they are lightly browned and sizzling.

  • 4

    Toss in the baby spinach and sauté for about 1 minute until the leaves are just wilted.

  • 5

    Reduce the heat to medium and pour in the liquid egg whites.

  • 6

    Using a spatula, gently stir and fold the eggs until they are fully set and fluffy.

  • 7

    Remove from heat and season with a pinch of sea salt and cracked black pepper before serving.