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, served with a slice of golden toasted sprouted grain bread.
INGREDIENTS
2 Large Eggs
2 oz Turkey Sausage
2 cups Fresh Spinach
0.75 tbsp Ghee
1 tbsp Non-fat Greek Yogurt
1 slice Sprouted Grain Bread
PREPARATION
Heat a non-stick skillet over medium-low heat with half of the ghee.
Add the turkey sausage to the pan and cook until browned and heated through.
Toss in the fresh spinach and sauté briefly until the leaves are just wilted.
In a small bowl, whisk the eggs and Greek yogurt together until the mixture is uniform and pale yellow.
Remove the sausage and spinach from the pan, add the remaining ghee, and pour in the egg mixture.
Cook the eggs slowly, using a spatula to gently push the curds from the edges toward the center.
Fold the sausage and spinach back into the creamy eggs just before they finish cooking.
Serve the scramble immediately alongside a slice of toasted sprouted grain bread.