Devil's Mess

Ingredients

• 6 oz andouille sausage chopped
• 0.5 teaspoon pepper black freshly ground
• 10 large eggs 
• 3 cloves garlic minced
• 6 servings hot sauce 
• 0.5 teaspoon kosher salt 
• 8 ounces mushrooms sliced
• 1 tablespoon olive oil 
• 1 medium onion chopped
• 0.3 teaspoon chile flakes red to taste
• 6 ounces pkt spinach dried washed and thoroughly ( 2 qts.)

Equipment

• bowl
• frying pan
• whisk
• tongs

Directions

1. Heat olive oil in a large nonstick frying pan over medium heat.
2. Add onion, mushrooms, salt, and pepper, and stir often until onions are light golden, about 10 minutes.
3. Increase heat to medium-high, add sausage, and stir often until sausage has browned slightly and released some fat, about 5 minutes.
4. Meanwhile, in a medium bowl, whisk together eggs and 3 tbsp. water.
5. Reduce heat to medium and add garlic and chile flakes. Stir until garlic is fragrant, about 1 minute.
6. Add spinach to pan and toss with tongs until it has wilted, about 2 minutes.
7. Transfer sausage-vegetable mixture to a bowl and wipe pan clean.
8. Add eggs to pan and scramble just until set, 4 to 5 minutes, then gently stir in sausage-vegetable mixture.
9. Serve with hot sauce if you like.