YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Chicken Sausage and Sautéed Spinach
Pan-scrambled egg whites with sliced chicken sausage and baby spinach, finished with a drizzle of olive oil for a satisfying, silky texture.
INGREDIENTS
3/4 cup Egg Whites
1.5 links Chicken Sausage, sliced
2 cups Fresh Spinach
2 teaspoons Olive Oil
1/4 cup Yellow Onion, diced
PREPARATION
Slice the chicken sausage into thin rounds and finely dice the yellow onion.
Heat one teaspoon of olive oil in a medium non-stick skillet over medium-high heat.
Add the chicken sausage and onions to the pan, sautéing for 3-4 minutes until the onions are translucent and the sausage is lightly browned.
Toss in the fresh spinach and cook for 1 minute until just wilted, then remove the mixture from the pan and set aside.
Wipe the pan clean if necessary and add the remaining teaspoon of olive oil over medium heat.
Pour in the egg whites and let them sit for 30 seconds until the edges begin to set.
Add the sausage and spinach mixture back into the pan with the egg whites.
Gently fold the ingredients together with a spatula for 1-2 minutes until the egg whites are fully cooked and fluffy.
Season with a pinch of sea salt and cracked black pepper to taste before serving hot.