YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Chicken Sausage and Sautéed Mushrooms
Soft-scrambled eggs whisked with Greek yogurt for a protein boost, served with savory chicken sausage and golden-brown sautéed mushrooms.
INGREDIENTS
2 Large Eggs
2 ounces Liquid Egg Whites
2.5 ounces Chicken Sausage, sliced
1.5 cups Cremini Mushrooms, sliced
2 tablespoons Plain Non-fat Greek Yogurt
2 teaspoons Avocado Oil
PREPARATION
In a small bowl, whisk together the whole eggs, egg whites, and Greek yogurt until smooth and well combined.
Heat one teaspoon of avocado oil in a non-stick skillet over medium-high heat.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes until they have released their moisture and turned golden-brown.
Push the mushrooms to one side of the pan and add the remaining teaspoon of oil and the sliced chicken sausage.
Cook the sausage for 2-3 minutes until lightly browned on both sides, then toss with the mushrooms.
Reduce the heat to medium-low and pour the egg mixture into the skillet.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.
Continue cooking until the eggs are just set but still look moist and creamy.
Remove from heat immediately and serve warm.