YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Sausage Scramble with Spinach
Sautéed chicken sausage and fresh spinach scrambled with light egg whites, served with a bright arugula and tomato side salad for a peppery finish.
INGREDIENTS
0.66 cup Egg Whites
1 link Chicken Sausage
1 cup Fresh Spinach
1 cup Arugula
0.25 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat a non-stick skillet over medium heat and lightly coat with half of the olive oil.
Slice the chicken sausage into thin rounds and brown them in the skillet for 3-4 minutes until golden.
Add the fresh spinach to the skillet and sauté until the leaves are just wilted.
Pour in the egg whites and scramble gently with the sausage and spinach until the eggs are fully set.
While the eggs cook, toss the arugula and halved cherry tomatoes in a small bowl with the remaining olive oil and a squeeze of fresh lemon juice.
Plate the hot scramble alongside the fresh side salad and season with a pinch of sea salt and cracked black pepper.