YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Chicken Sausage and Sautéed Spinach
Soft-scrambled eggs and egg whites folded with savory chicken sausage and wilted spinach, served with creamy avocado slices.
INGREDIENTS
2 Large Eggs
1/2 cup Liquid Egg Whites
2 Chicken Sausage links
2 cups Fresh Spinach
1/4 Avocado
1 teaspoon Olive Oil
PREPARATION
Slice the chicken sausage into half-inch rounds.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the chicken sausage to the skillet and sauté until the edges are browned and slightly crisp.
Toss in the fresh spinach and cook for 1-2 minutes until just wilted, then move the mixture to one side of the pan.
In a small bowl, whisk together the whole eggs and egg whites until well combined.
Lower the heat to medium-low and pour the egg mixture into the empty side of the skillet.
Gently scramble the eggs with a spatula, incorporating the sausage and spinach once the eggs begin to set.
Remove from heat when the eggs are cooked through but still moist.
Transfer to a plate and top with fresh avocado slices before serving.