YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Turkey Sausage and Sautéed Cabbage
Enjoy a hearty yet light breakfast featuring creamy scrambled eggs enhanced with a splash of low-fat milk, savory turkey sausage, and tender sautéed cabbage. This dish offers a comforting blend of textures and flavors that perfectly kickstart your morning while keeping your protein and calorie goals in check.
INGREDIENTS
3 large Whole Eggs
2 large Egg Whites
2 links Turkey Sausage
1 cup Shredded Cabbage
1/4 cup Low-Fat Milk
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
In a bowl, crack 3 whole eggs and add 2 egg whites along with 1/4 cup low-fat milk, whisking until well combined; season with a pinch of salt and pepper.
Preheat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.
Add the shredded cabbage to the skillet and sauté for 3-4 minutes until slightly softened, then remove and set aside.
In the same skillet, add the turkey sausage links and cook until browned on all sides, about 5 minutes; slice them into rounds once cooked.
Pour the egg mixture into the skillet over low heat and gently stir with a spatula, cooking steadily to create creamy scrambled eggs.
When the eggs are about half-cooked, fold in the sautéed cabbage and sliced turkey sausage, continuing to cook until the eggs are just set.
Adjust seasoning with salt and pepper as needed, then serve immediately.