YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Turkey Sausage and Sautéed Spinach
Soft scrambled eggs whisked with Greek yogurt and folded with savory turkey sausage and wilted spinach, finished with a touch of cracked black pepper for a buttery texture.
INGREDIENTS
3 Large Eggs
2.5 ounces Turkey Sausage
2 cups Fresh Baby Spinach
1 tablespoon Non-fat Greek Yogurt
1 teaspoon Avocado Oil
Pinch of Sea Salt and Black Pepper
PREPARATION
In a small bowl, whisk the eggs and Greek yogurt together until the mixture is smooth and no yogurt streaks remain.
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Add the turkey sausage to the skillet and cook for 2-3 minutes until browned and heated through.
Toss in the fresh baby spinach and sauté for about 1 minute until just wilted.
Reduce the heat to medium-low and pour the egg mixture into the skillet with the sausage and spinach.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.
Continue cooking and stirring gently until the eggs are set but still look slightly moist and creamy.
Remove from heat immediately, season with a pinch of sea salt and cracked black pepper, and serve warm.