YOUR SOLIN GENERATED RECIPE
Grand Slam Breakfast Skillet
Sautéed chicken sausage and bell peppers are folded into fluffy scrambled eggs for a protein-packed skillet that feels satisfyingly hearty.
INGREDIENTS
5 oz chicken sausage
2 large eggs
0.25 cup egg whites
0.5 cup red bell pepper
0.25 cup yellow onion
1 cup baby spinach
0.25 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Slice the chicken sausage into 1/2-inch rounds and finely dice the red bell pepper and yellow onion.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the sliced chicken sausage to the skillet and cook for 3-4 minutes until the edges are golden brown.
Toss in the diced bell pepper and yellow onion, sautéing for another 3 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the large eggs, egg whites, sea salt, black pepper, and garlic powder until well combined.
Reduce the heat to medium-low and pour the egg mixture into the skillet with the sausage and vegetables.
Gently scramble the eggs with a spatula, folding in the baby spinach during the last minute of cooking until it is just wilted.
Remove from heat and serve immediately while the skillet is hot and fragrant.