YOUR SOLIN GENERATED RECIPE
Speedy Scrambled Eggs with Spinach
Whisked eggs and protein-rich whites scrambled with wilted baby spinach and savory chicken sausage for a velvety, satisfying start to your morning.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
2 oz chicken sausage
2 cups baby spinach
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the sliced chicken sausage to the skillet and sauté for 2-3 minutes until lightly browned and fragrant.
Toss in the baby spinach and cook for 1 minute until it begins to wilt down.
Reduce the heat to medium-low and pour the egg mixture into the skillet.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, velvety curds.
Once the eggs are nearly set but still moist, sprinkle the crumbled feta cheese over the top.
Remove from the heat and serve immediately while hot.