Name: Venison Sausage and Egg Scramble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz ground venison; 2 large eggs; 0.25 cup red onion; 0.5 cup red bell pepper; 1 cup baby spinach; 1 tsp ghee; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 1 tbsp fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Venison Sausage and Egg Scramble

Sautéed ground venison and colorful bell peppers scrambled with farm-fresh eggs for a protein-packed breakfast featuring savory, woodsy notes.

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NUTRITION

Protein

49.0g

Fat

26.0g

Carbs

12.8g

SERVINGS

1 serving

INGREDIENTS

6 oz ground venison

2 large eggs

0.25 cup red onion

0.5 cup red bell pepper

1 cup baby spinach

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp fresh parsley

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PREPARATION

1
In a medium skillet over medium-high heat, melt the ghee until shimmering.
2
Add the ground venison to the skillet, breaking it into small crumbles with a spatula.
3
Season the meat with sea salt, black pepper, garlic powder, and smoked paprika, cooking until browned for about 5 minutes.
4
Stir in the diced red onion and red bell pepper, sautéing for 3-4 minutes until the vegetables are tender.
5
Add the baby spinach to the pan and toss until the leaves are just wilted.
6
Whisk the eggs in a small bowl and pour them directly over the venison and vegetable mixture.
7
Reduce the heat to medium-low and gently fold the eggs into the mixture until they are just set and fluffy.
8
Garnish the scramble with freshly chopped parsley and serve immediately while hot.