YOUR SOLIN GENERATED RECIPE
Creamy Egg Scramble with Sautéed Spinach and Lean Chicken Sausage
Enjoy a luxurious blend of velvety scrambled eggs enriched with a splash of low-fat milk and a hint of melted cheese. Combined with savory lean chicken sausage and vibrant sautéed spinach, this dish delivers a balanced, protein-packed meal that's perfect for breakfast, lunch, or dinner.
INGREDIENTS
3 large Eggs (150g total)
1 lean Chicken Sausage link (85g)
1 cup fresh Spinach (30g)
1/4 cup Low-Fat Milk (61g)
1 oz Low-Fat Shredded Cheese (28g)
1 tsp Olive Oil (4.5g)
Salt and Pepper to taste
PREPARATION
Crack the eggs into a bowl and whisk them together with the low-fat milk, a pinch of salt, and a dash of pepper until well combined.
Slice the lean chicken sausage into rounds.
Heat the olive oil in a non-stick skillet over medium heat. Add the sausage slices and sauté for about 3-4 minutes until they begin to brown.
Add the fresh spinach to the skillet and stir until it wilts, about 1-2 minutes.
Pour the egg mixture into the skillet. Let it sit for a few seconds, then gently stir with a spatula, allowing the eggs to form soft curds.
Just before the eggs are fully set, sprinkle the low-fat shredded cheese over the scramble. Continue cooking until the eggs are softly set and the cheese melts into a creamy texture.
Adjust seasoning with additional salt and pepper if needed, and serve immediately.