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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Rachael Ray Ingredients:
2 tablespoons extra virgin olive oil |
1/2 lb chorizo sausage, chopped (or linguica sausage) |
2 garlic cloves, minced |
1 cup canned diced tomato, well drained |
2 cups baby spinach leaves |
8 large eggs, lightly beaten |
salt |
fresh ground black pepper |
4 portuguese rolls, split |
Directions:
1. Heat a nonstick skillet over med-high heat; add olive oil and sausage; brown and sear sausage for 1 minute; then add garlic; toss for 30 seconds.
2. Add tomatoes and spinach; toss to coat and cook another 2 minutes.
3. Add eggs and scramble; season with salt and pepper.
4. Pile the scramble of meat, veggies, and eggs onto the rolls; serve hot.
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