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olive oil onion mushrooms kosher salt freshly ground black pepper andouille sausage eggs garlic red chile flakes thoroughly sauce
Viewed: 30 - Published at: 9 years agoIngredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 8 ounces mushrooms, sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chopped andouille sausage (about 6 oz.)
- 10 large eggs
- 1 tablespoon minced garlic (about 3 cloves)
- 1/4 teaspoon red chile flakes, or to taste
- 6 ounces spinach, washed and thoroughly dried (about 2 qts.)
- Hot sauce
Method
- Heat olive oil in a large nonstick frying pan over medium heat. Add onion, mushrooms, salt, and pepper, and stir often until onions are light golden, about 10 minutes.
- Increase heat to medium-high, add sausage, and stir often until sausage has browned slightly and released some fat, about 5 minutes.
- Meanwhile, in a medium bowl, whisk together eggs and 3 tbsp. water.
- Reduce heat to medium and add garlic and chile flakes. Stir until garlic is fragrant, about 1 minute. Add spinach to pan and toss with tongs until it has wilted, about 2 minutes. Transfer sausage-vegetable mixture to a bowl and wipe pan clean.
- Add eggs to pan and scramble just until set, 4 to 5 minutes, then gently stir in sausage-vegetable mixture. Serve with hot sauce if you like.
- Note: Nutritional analysis is per serving.
