YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Chicken Sausage and Roasted Potatoes
Oven-roasted potatoes paired with sautéed chicken sausage and fluffy scrambled eggs, finished with a sprinkle of crisp sea salt.
INGREDIENTS
2 large Eggs
0.5 cup Egg Whites
2.6 ounces Chicken Sausage
120 grams Red Potatoes
1 teaspoon Olive Oil
1 cup Baby Spinach
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced red potatoes with half of the olive oil, sea salt, and garlic powder.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are golden and tender.
Slice the chicken sausage into rounds and sauté in a non-stick skillet over medium heat until browned.
In a small bowl, whisk together the whole eggs and egg whites.
Add the remaining olive oil to the skillet, then pour in the egg mixture and baby spinach.
Gently scramble the eggs until they are just set and the spinach has wilted.
Plate the scrambled eggs and sausage alongside the roasted potatoes and serve immediately.