Sonoma Scramble - serves 4

1 pound Sonoma Sausage Hawaiian Portuguese or Andouille Sausage
2 tablespoons olive oil or butter
1/2 large yellow onion, diced
1 large bunch fresh spinach, cleaned and chopped
8-12 large eggs, lightly beaten
Salt and pepper to taste

Slice the sausage into coins. Sauté in a large pan over medium heat until sausage is browned and fat has been rendered out. Pour off fat. Add back a little olive oil or butter to the pan, and sauté onions until softened. Add spinach, and cover. Cook until spinach is wilted. Add eggs and stir. Reduce heat to low and cook until eggs are set. Season with salt and pepper to taste.