YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Spinach and Turkey Sausage
A hearty, gluten-free breakfast featuring fluffy scrambled eggs, lightly sautéed spinach, and savory turkey sausage, all finished with a hint of olive oil and butter for richness. This dish delivers warm, comforting flavors with a delicate balance of textures that make for a satisfying start to your day.
INGREDIENTS
2 large eggs (approx. 100g)
0.75 link turkey sausage (approx. 42g)
1 cup fresh spinach (30g)
1 tsp olive oil
2 tsp extra olive oil
1 tsp butter
1/2 avocado
PREPARATION
Prepare all ingredients: crack eggs into a bowl and whisk them lightly, slice the turkey sausage into pieces if preferred, and roughly chop the spinach.
Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.
Sauté the spinach in the pan for about 1 minute until it begins to wilt.
Add the turkey sausage pieces to the skillet and cook for another 2-3 minutes until heated through.
Reduce the heat to low and add the whisked eggs to the pan. Let the eggs set slightly before stirring gently.
Continue to scramble the eggs slowly, mixing with the spinach and sausage.
Once the eggs are softly scrambled and nearly cooked through, add 2 teaspoons of extra olive oil and 1 teaspoon of butter, stirring until melted and fully incorporated.
Plate the scrambled eggs mixture and top with half an avocado, either sliced or mashed, to add a creamy finishing touch.
Serve warm and enjoy your gluten-free, nutrient-packed breakfast.