YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Turkey Sausage and Sautéed Spinach
Soft-scrambled eggs folded with Greek yogurt for extra creaminess, served with savory turkey sausage and wilted spinach. A protein-packed start with a silky finish.
INGREDIENTS
2 Large Eggs
1/4 cup Liquid Egg Whites
3 ounces Turkey Sausage Links
2 cups Fresh Spinach
1 teaspoon Avocado Oil
1 tablespoon Nonfat Plain Greek Yogurt
PREPARATION
Whisk the whole eggs, liquid egg whites, and Greek yogurt in a small bowl until the mixture is smooth and well combined.
Heat the avocado oil in a non-stick skillet over medium heat.
Add the turkey sausage links to the skillet and cook, turning occasionally, until they are browned and heated through.
Toss the fresh spinach into the skillet with the sausage and sauté for 1-2 minutes until just wilted, then remove both from the pan and set aside.
Reduce the skillet heat to low and pour in the egg mixture.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds until they are just set but still look moist.
Serve the creamy scrambled eggs immediately alongside the warm turkey sausage and sautéed spinach, seasoning with a pinch of sea salt if desired.