YOUR SOLIN GENERATED RECIPE
Andouille Chicken Sausage and Egg Scramble
Pan-seared smoky chicken sausage tossed with fluffy scrambled eggs and vibrant bell peppers for a savory, high-protein start to your morning.
INGREDIENTS
2 oz Andouille chicken sausage
1 large Eggs
0.5 cup Liquid egg whites
0.5 cup Red bell pepper
0.25 cup Red onion
1 cup Baby spinach
0.5 tsp Ghee
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Slice the chicken sausage into half-moon rounds and finely dice the red bell pepper and onion.
In a medium bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform and slightly frothy.
Heat the ghee in a large non-stick skillet over medium-high heat.
Add the sliced sausage to the skillet and sear for 3-4 minutes until the edges are browned and fragrant.
Toss in the diced bell peppers and onions, sautéing for another 3 minutes until the vegetables are tender-crisp.
Lower the heat to medium and pour the egg mixture into the skillet, letting it sit for 30 seconds before gently folding.
Add the baby spinach, sea salt, and black pepper, continuing to scramble gently until the eggs are set and the spinach has wilted.
Remove from heat immediately and garnish with chopped fresh chives before serving.