Chicken Sausage Tomato Breakfast Skillet

• 140 g cooked chicken sausage, sliced into coins — Cooked lower-sodium chicken sausage
• 100 g (2 large eggs) — Large whole eggs, raw
• 120 g, halved — Raw cherry tomatoes
• 50 g — Raw baby spinach
• 40 g, thinly sliced — Raw yellow onion
• 5 g (about 1 tsp) — Extra-virgin olive oil
• 0.8 g (about 1/2 tsp) — Dried oregano leaves
• 3 g, minced — Raw garlic
• 0.3 g (small pinch) — Ground black pepper
• 0.3 g (small pinch) — Fine salt

Method

1. 1Preheat the skilletHeat the olive oil in a skillet over medium-high for 1 minute.1 minLook for: The oil looks loose and glossy without smoking.
2. 2Brown the sausageAdd the cooked chicken sausage in one layer and cook for 3 minutes, turning halfway.3 min · 165°FLook for: The sausage has crisp brown faces and reaches 165°F.Safety: Reheat cooked sausage to 165°F.
3. 3Soften the onionAdd the onion and cook with the sausage for 2 minutes.2 minLook for: The onion is translucent and beginning to turn golden.
4. 4Cook the tomatoesAdd the tomatoes, garlic, oregano, pepper, and salt and cook for 3 minutes.3 minLook for: The tomatoes are jammy at the edges and the garlic smells fragrant.
5. 5Wilt the spinachFold the spinach repeatedly through the hot tomato-sausage mixture in the skillet for 1 minute.1 minLook for: No raw leaves remain and no liquid pools in the skillet.
6. 6Add the beaten eggsLower the heat to medium-low and pour the beaten eggs evenly around the sausage.Look for: The egg reaches the full skillet and begins to set at the edge.Safety: Wash hands after handling raw eggs.
7. 7Fold until setFold slowly for 2 to 3 minutes until no liquid egg remains.3 min · 160°FLook for: The curds are tender and reach 160°F throughout.Safety: Verify the eggs reach 160°F.