- 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
- calories 244
- caloriesfromfat 63 %
- protein 17 g
- fat 17 g
- satfat 4.9 g
- carbohydrate 7 g
- fiber 1.8 g
- sodium 463 mg
- cholesterol 370 mg
How to Make It
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.