YOUR SOLIN GENERATED RECIPE
Ricotta Scramble with Chicken Sausage and Sautéed Spinach
Soft scrambled eggs folded with creamy ricotta and savory Italian chicken sausage, served over a bed of garlic-sautéed spinach with a side of toasted sourdough.
INGREDIENTS
1.5 links Italian Chicken Sausage
3 large Eggs
1/4 cup Part-Skim Ricotta Cheese
2 cups Baby Spinach
1 tablespoon Extra Virgin Olive Oil
1.5 slices Sourdough Bread
1 teaspoon Grass-fed Butter
1 clove Garlic
PREPARATION
Slice the Italian chicken sausage into rounds.
Heat half of the olive oil in a non-stick skillet over medium heat and brown the sausage until the edges are golden and crisp.
Remove the sausage from the pan and set aside.
Add the remaining olive oil and the minced garlic to the same skillet, then add the baby spinach and sauté until just wilted.
In a small bowl, whisk the three eggs together with a pinch of sea salt and black pepper.
Lower the heat to medium-low, pour the eggs into the skillet with the spinach, and stir gently with a spatula until soft curds begin to form.
Dollop the ricotta cheese over the eggs and gently fold it in along with the cooked sausage until the cheese is just warmed through and the eggs are set.
Toast the sourdough bread until golden and spread with the grass-fed butter.
Plate the ricotta scramble alongside the buttered sourdough toast and enjoy immediately.