YOUR SOLIN GENERATED RECIPE
Crispy Chicken Sausage and Spinach Egg Scramble
Sautéed chicken sausage and fresh spinach folded into fluffy scrambled eggs, served with creamy avocado slices and a pinch of red pepper flakes for a savory, toasted finish.
INGREDIENTS
2 links Chicken Sausage, sliced
1 Large Egg
1/2 cup Egg Whites
2 cups Fresh Spinach
1.5 teaspoons Extra Virgin Olive Oil
40g Avocado, sliced
PREPARATION
Slice the chicken sausage into thin rounds.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the sausage slices to the pan and cook for 3-4 minutes until they develop a golden, crispy exterior.
Lower the heat to medium and toss in the fresh spinach, sautéing until it is just wilted.
In a small bowl, whisk together the whole egg and the egg whites until well combined.
Pour the egg mixture into the skillet with the sausage and spinach.
Gently stir the eggs with a spatula, cooking until they are set but still moist and fluffy.
Remove from heat and season with a pinch of sea salt and black pepper.
Transfer the scramble to a plate and top with fresh avocado slices and optional red pepper flakes.