YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Sautéed Greens and Cherry Tomatoes
Enjoy a luscious dish of creamy scrambled eggs enriched with a blend of whole eggs and extra egg whites, accented by lightly sautéed greens and a burst of sweetness from cherry tomatoes. The addition of lean turkey sausage elevates the protein content, while a dash of olive oil imparts a smooth finish. Perfect for a balanced breakfast, lunch, or dinner that pleases both the palate and the nutritional goals.
INGREDIENTS
3 Large Eggs
2 Egg Whites
1 oz Lean Turkey Sausage
2 cups Baby Spinach
1/2 cup Cherry Tomatoes (halved)
1 tsp Olive Oil
1 tbsp Low-Fat Milk
Salt and Black Pepper to taste
PREPARATION
Crack the whole eggs into a bowl and add the egg whites. Whisk together with a tablespoon of low-fat milk, and season lightly with salt and pepper.
Slice the lean turkey sausage into small rounds or half-moons.
Heat the teaspoon of olive oil in a non-stick skillet over medium heat. Add the turkey sausage slices and sauté until they start to brown and are warmed through.
Add the baby spinach to the skillet and cook for about 1-2 minutes until the leaves begin to wilt.
Pour the egg mixture over the sausage and spinach. Allow the eggs to sit undisturbed for a few seconds before gently stirring, creating soft curds. Stir occasionally until the eggs are softly scrambled and just set.
Just before finishing, add the halved cherry tomatoes and give a final gentle stir to combine. Adjust seasoning with a pinch more salt and pepper if needed.
Serve warm and enjoy your nutritious, protein-packed creamy scrambled eggs with sautéed greens and cherry tomatoes.