YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Turkey Sausage and Sautéed Spinach
Soft-scrambled eggs folded with savory turkey sausage and wilted spinach, finished with a touch of grass-fed ghee for a buttery finish.
INGREDIENTS
2 large Pasture-Raised Eggs
1/3 cup Liquid Egg Whites
2 oz Lean Turkey Sausage
2 cups Fresh Baby Spinach
2 tsp Grass-Fed Ghee
Pinch of Sea Salt and Black Pepper
PREPARATION
Heat a non-stick skillet over medium heat and add one teaspoon of ghee.
Add the turkey sausage to the pan, breaking it into small crumbles with a spatula until browned and cooked through.
Toss in the fresh spinach and sauté for one minute until just wilted, then remove the sausage and spinach from the pan and set aside.
In a small bowl, whisk together the whole eggs and egg whites until well combined and slightly frothy.
Wipe the skillet clean, reduce heat to low, and add the remaining teaspoon of ghee.
Pour in the egg mixture and cook slowly, using a silicone spatula to gently push the curds from the edges toward the center.
When the eggs are nearly set but still look moist, fold the sausage and spinach back into the eggs.
Season with sea salt and black pepper and serve immediately while warm.