YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Spinach and Chicken Sausage
Fluffy scrambled eggs and egg whites folded with wilted baby spinach and savory sliced chicken sausage, served with a side of tart fresh raspberries.
INGREDIENTS
2 Large Eggs
1/4 cup Liquid Egg Whites
1 link Chicken Sausage, sliced
2 cups Baby Spinach
1.5 teaspoons Extra Virgin Olive Oil
3/4 cup Fresh Raspberries
PREPARATION
Slice the chicken sausage into thin rounds.
Heat a non-stick skillet over medium heat with 1/2 teaspoon of olive oil.
Add the chicken sausage to the pan and sauté for 3-4 minutes until golden brown.
Add the baby spinach to the skillet and toss with the sausage until just wilted, then remove the mixture from the pan and set aside.
In a small bowl, whisk together the whole eggs and egg whites until well combined.
Wipe the skillet clean, add the remaining teaspoon of olive oil, and lower the heat to medium-low.
Pour the egg mixture into the skillet and let sit for 30 seconds before gently stirring with a spatula to form soft curds.
When the eggs are nearly set, fold the cooked sausage and spinach back into the pan to warm through.
Plate the scramble and serve immediately with the fresh raspberries on the side.