YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Chicken Sausage and Spinach
Soft-scrambled eggs with sliced chicken sausage and baby spinach, cooked in a light skillet for a savory, melt-in-your-mouth texture.
INGREDIENTS
2 large Eggs
80 grams Liquid Egg Whites
75 grams Chicken Sausage, sliced
30 grams Fresh Baby Spinach
1 tsp Extra Virgin Olive Oil
PREPARATION
Slice the chicken sausage into thin rounds.
In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the sliced chicken sausage to the pan and cook for 3-4 minutes until lightly browned on both sides.
Add the baby spinach to the skillet and sauté for about 1 minute until just wilted.
Reduce the heat to medium-low and pour the egg mixture over the sausage and spinach.
Using a spatula, gently stir and fold the eggs until they are set but still soft and moist.
Remove from the heat immediately and serve warm.