YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Turkey Sausage and Sautéed Spinach
Pan-scrambled eggs and egg whites tossed with lean turkey sausage and wilted baby spinach, offering a savory and buttery finish.
INGREDIENTS
2 Large Eggs
0.25 cup Liquid Egg Whites
3 Turkey Sausage Links
2 cups Fresh Baby Spinach
1.5 teaspoons Avocado Oil
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium heat.
Slice the turkey sausage links into rounds and add them to the skillet, cooking until browned on both sides.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.
Reduce the heat to medium-low and pour the egg mixture into the skillet over the sausage and spinach.
Gently stir and fold the eggs with a spatula until they are softly set and fluffy.
Remove from heat and season with a pinch of sea salt and cracked black pepper before serving.