YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Turkey Sausage and Spinach
Soft-scrambled eggs folded with savory turkey sausage and wilted spinach, finished with a dollop of Greek yogurt for a velvety texture.
INGREDIENTS
2 Large Eggs
1/4 cup Liquid Egg Whites
2 ounces Turkey Sausage, crumbled
1 cup Fresh Spinach
2 teaspoons Ghee
1 tablespoon Nonfat Plain Greek Yogurt
PREPARATION
In a small bowl, whisk together the whole eggs, liquid egg whites, and Greek yogurt until smooth and well combined.
Place a non-stick skillet over medium heat and add the crumbled turkey sausage, cooking until browned and heated through.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Reduce the heat to medium-low and add the ghee to the pan, swirling to coat.
Pour the egg mixture into the skillet and let it sit for a few seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.
Continue cooking slowly, stirring occasionally, until the eggs are mostly set but still look slightly moist.
Remove from heat immediately to prevent overcooking and season with a pinch of sea salt and black pepper if desired.