YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Smoked Turkey and Sautéed Spinach
Soft-scrambled eggs folded with savory smoked turkey and wilted spinach, finished with a dollop of Greek yogurt for a velvety texture.
INGREDIENTS
3 Large Eggs
100g Liquid Egg Whites
80g Smoked Turkey Breast, diced
2 cups Fresh Spinach
1 tsp Extra Virgin Olive Oil
2 tbsp Nonfat Greek Yogurt
1/4 Avocado, sliced
1 Scallion, thinly sliced
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, and Greek yogurt until the mixture is smooth and pale yellow.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced smoked turkey and sliced scallions to the pan, sautéing for about 2 minutes until they are fragrant and slightly browned.
Add the fresh spinach to the skillet and toss with the turkey until the leaves are just wilted.
Turn the heat down to low and pour the egg mixture into the pan.
Using a silicone spatula, gently and continuously stir the eggs, pushing the cooked edges toward the center to create soft, creamy curds.
Remove the skillet from the heat while the eggs still appear slightly wet, as they will continue to cook from the residual heat.
Plate the eggs immediately and top with the fresh avocado slices and a crack of black pepper.