YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Turkey Sausage and Sautéed Spinach
Soft-scrambled eggs whisked with almond milk and folded with savory turkey sausage and wilted spinach, finished with a buttery avocado topping.
INGREDIENTS
3 Large Eggs
1.5 ounces Turkey Sausage
2 cups Baby Spinach
1.5 tablespoons Ghee
0.5 medium Avocado
2 tablespoons Unsweetened Almond Milk
PREPARATION
Heat a large skillet over medium heat and add half of the ghee.
Add the turkey sausage to the pan and cook until browned and heated through, breaking it into small crumbles with a spatula.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove the sausage and spinach from the pan and set aside.
In a medium bowl, whisk the eggs and almond milk together until the mixture is uniform and slightly frothy.
Wipe the skillet clean and add the remaining ghee over medium-low heat.
Pour in the egg mixture and let it sit for a few seconds until the edges begin to set.
Use a silicone spatula to gently push the eggs toward the center, creating soft curds while keeping the heat low for a creamy texture.
When the eggs are nearly set but still slightly moist, fold the cooked sausage and spinach back into the pan.
Remove from heat immediately and serve topped with fresh, buttery avocado slices.