Devil'S Mess

• 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

1. 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.
2. Increase heat to medium-high, add sausage, and stir often until sausage has browned slightly and released some fat, about 5 minutes.
3. Meanwhile, in a medium bowl, whisk together eggs and 3 tbsp. water.
4. 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.
5. 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.
6. Note: Nutritional analysis is per serving.

olive oil, onion, mushrooms, kosher salt, freshly ground black pepper, andouille sausage, eggs, garlic, red chile flakes, thoroughly, sauce

Taken from www.myrecipes.com/recipe/devils-mess (may not work)