Crispy Pork Sausage and Egg Scramble with Spinach

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

Crispy Pork Sausage and Egg Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Pork Sausage and Egg Scramble with Spinach

Pan-seared ground pork and fluffy eggs scrambled with fresh baby spinach and sweet peppers, finished with a touch of savory, toasted garlic.

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NUTRITION

362kcal
Protein
28.4g
Fat
25g
Carbs
5.2g

SERVINGS

1 serving

INGREDIENTS

2.75 ounces Ground Pork

2 large Eggs

2 cups Fresh Baby Spinach

1/4 cup Red Bell Pepper, diced

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Heat avocado oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the ground pork, breaking it up with a spatula, and cook until browned and slightly crispy.

  • 3

    Toss in the diced red bell peppers and sauté for 2 minutes until softened.

  • 4

    Lower the heat to medium and add the fresh baby spinach, stirring until just wilted.

  • 5

    Whisk the eggs in a small bowl and pour them into the skillet.

  • 6

    Gently fold the eggs into the pork and vegetable mixture until set but still moist.

  • 7

    Season with a pinch of sea salt and black pepper before serving.

Crispy Pork Sausage and Egg Scramble with Spinach

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

Crispy Pork Sausage and Egg Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Pork Sausage and Egg Scramble with Spinach

Pan-seared ground pork and fluffy eggs scrambled with fresh baby spinach and sweet peppers, finished with a touch of savory, toasted garlic.

NUTRITION

362kcal
Protein
28.4g
Fat
25g
Carbs
5.2g

SERVINGS

1 serving

INGREDIENTS

2.75 ounces Ground Pork

2 large Eggs

2 cups Fresh Baby Spinach

1/4 cup Red Bell Pepper, diced

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Heat avocado oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the ground pork, breaking it up with a spatula, and cook until browned and slightly crispy.

  • 3

    Toss in the diced red bell peppers and sauté for 2 minutes until softened.

  • 4

    Lower the heat to medium and add the fresh baby spinach, stirring until just wilted.

  • 5

    Whisk the eggs in a small bowl and pour them into the skillet.

  • 6

    Gently fold the eggs into the pork and vegetable mixture until set but still moist.

  • 7

    Season with a pinch of sea salt and black pepper before serving.