YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Chicken Sausage and Sautéed Spinach
Soft scrambled eggs folded with browned chicken sausage and wilted baby spinach, finished with a side of buttery avocado.
INGREDIENTS
2 Large Eggs
2 tablespoons Liquid Egg Whites
2 Chicken Sausage links
2 cups Baby Spinach
1 teaspoon Avocado Oil
1/4 Avocado
PREPARATION
Slice the chicken sausage links into thin rounds.
Heat the avocado oil in a non-stick skillet over medium heat.
Add the chicken sausage to the skillet and sauté for 3-4 minutes until golden brown.
Add the baby spinach to the skillet and toss until just wilted, then remove the sausage and spinach from the pan and set aside.
In a small bowl, whisk together the whole eggs and egg whites until well combined and slightly frothy.
Reduce the skillet heat to low and pour in the egg mixture.
Using a silicone spatula, gently push the eggs from the edges to the center, creating soft folds until they are mostly set but still look moist.
Fold the cooked sausage and spinach back into the eggs just to warm through.
Plate the scramble immediately and serve with fresh avocado slices on the side.