YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Greens and Turkey Sausage
Pan-scrambled eggs with browned turkey sausage and wilted baby spinach, finished with a pinch of flaky sea salt.
INGREDIENTS
2.8 ounces Turkey Sausage Links, sliced
2 Large Eggs
2 Large Egg Whites
2 cups Baby Spinach
2 teaspoons Extra Virgin Olive Oil
Pinch of sea salt and black pepper
PREPARATION
Whisk the whole eggs and egg whites together in a small bowl with a pinch of salt and black pepper until well combined.
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the sliced turkey sausage to the skillet and sauté until browned and heated through, about 3-4 minutes.
Toss the baby spinach into the pan with the sausage and cook for 1 minute until just wilted.
Remove the sausage and spinach from the skillet and set them aside on a plate.
Wipe the skillet clean if needed, add the remaining teaspoon of olive oil, and pour in the whisked egg mixture.
Gently stir the eggs with a spatula until they are soft, creamy, and just set.
Fold the cooked sausage and spinach back into the eggs, stir to incorporate, and serve immediately.