YOUR SOLIN GENERATED RECIPE
Crispy Egg White and Chicken Sausage Scramble with Spinach
Sautéed chicken sausage and fluffy egg whites scrambled with fresh baby spinach and vine-ripened tomatoes, served with sliced creamy avocado.
INGREDIENTS
1 link Chicken Sausage, sliced
2/3 cup Egg Whites
2 cups Baby Spinach
1/2 cup Cherry Tomatoes, halved
2 teaspoons Extra Virgin Olive Oil
50 grams Avocado, sliced
Pinch of Sea Salt and Black Pepper
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Add the sliced chicken sausage and cook for 3-4 minutes until the edges are golden and crispy.
Toss in the cherry tomatoes and cook for another 2 minutes until they begin to soften.
Add the baby spinach and the remaining teaspoon of olive oil, sautéing until the leaves are just wilted.
Lower the heat to medium and pour in the egg whites, seasoning with a pinch of sea salt and black pepper.
Gently fold the egg whites into the sausage and vegetable mixture until they are fully cooked and fluffy.
Transfer to a plate and top with the fresh avocado slices before serving.