YOUR SOLIN GENERATED RECIPE
Loaded Scrambled Eggs with Spinach and Feta
Whisked eggs and whites scrambled with savory chicken sausage and wilted spinach, finished with a creamy dollop of yogurt and tangy feta crumbles.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
1 link organic chicken sausage
2 cup baby spinach
1 oz feta cheese
0.25 cup plain Greek yogurt
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Dice the chicken sausage into small bite-sized pieces and finely chop the fresh chives.
In a medium bowl, whisk together the large eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced chicken sausage to the skillet and sauté for 2-3 minutes until lightly browned.
Add the baby spinach to the pan and cook for 1 minute until just wilted.
Lower the heat to medium-low and pour the egg mixture into the skillet.
Using a spatula, gently push the eggs from the edges toward the center, allowing the uncooked portion to flow underneath.
When the eggs are nearly set but still moist, sprinkle the crumbled feta cheese and chopped chives over the top.
Fold the eggs one last time to incorporate the cheese, then remove from heat immediately to prevent overcooking.
Serve warm on a plate, garnished with extra black pepper if desired.