YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Chicken Sausage and Sautéed Spinach
Soft-scrambled eggs and whites folded with savory sliced chicken sausage and wilted baby spinach, topped with a slice of creamy avocado.
INGREDIENTS
2 Large Eggs
1/4 cup Egg Whites
1 link Chicken Sausage, sliced
1 cup Fresh Baby Spinach
1 tsp Extra Virgin Olive Oil
30g Fresh Avocado
PREPARATION
Slice the chicken sausage into thin rounds.
In a small bowl, whisk together the whole eggs and egg whites until well combined and slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat.
Add the sliced chicken sausage to the pan and sauté for 2-3 minutes until lightly browned.
Add the baby spinach to the skillet and toss with the sausage until the leaves are just wilted.
Reduce the heat to medium-low and pour the egg mixture into the pan.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft folds.
Continue cooking until the eggs are set but still look moist and fluffy.
Remove from heat immediately and transfer to a plate.
Garnish with sliced avocado and a pinch of sea pepper if desired.