YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Chicken Sausage and Spinach
Soft-scrambled eggs folded with savory chicken mince and fresh spinach, finished with a splash of coconut milk for a rich, velvety texture.
INGREDIENTS
3 ounces Ground Chicken Mince
2 Large Eggs
0.5 cup Egg Whites
1.5 tablespoons Avocado Oil
2 cups Fresh Spinach
1 tablespoon Full Fat Coconut Milk
1 tablespoon Nutritional Yeast
0.25 teaspoon Dried Sage
0.25 teaspoon Garlic Powder
Salt and pepper to taste
PREPARATION
In a small bowl, whisk together the whole eggs, egg whites, coconut milk, and nutritional yeast until well combined.
Heat a large non-stick skillet over medium heat with half of the avocado oil.
Add the ground chicken mince to the skillet, seasoning with dried sage, garlic powder, salt, and pepper to mimic sausage flavors.
Cook the chicken, breaking it into small crumbles with a spatula, until browned and cooked through.
Add the fresh spinach to the pan and sauté for 1-2 minutes until just wilted, then remove the chicken and spinach mixture from the pan and set aside.
Wipe the skillet clean and add the remaining avocado oil over low-medium heat.
Pour the egg mixture into the skillet and let it sit for a few seconds until the edges begin to set.
Gently push the eggs across the pan with a spatula to create large, soft curds.
When the eggs are nearly set but still look slightly wet, fold the chicken and spinach mixture back into the eggs.
Remove from heat immediately to prevent overcooking and serve warm.