YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Turkey Sausage and Sautéed Spinach
Pan-scrambled eggs with lean turkey sausage and wilted baby spinach, served alongside cherry tomatoes and slices of rich, buttery avocado.
INGREDIENTS
2 Large Eggs
2 ounces Turkey Sausage Links
2 cups Baby Spinach
1 teaspoon Avocado Oil
1/2 medium Avocado
1/2 cup Cherry Tomatoes
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the turkey sausage links to the skillet and cook until they are browned and heated through.
Add the baby spinach to the pan and sauté for 1-2 minutes until just wilted.
While the spinach cooks, whisk the eggs in a small bowl until well combined.
Pour the eggs into the skillet with the sausage and spinach, stirring gently with a spatula.
Cook the eggs until they are set but still moist, then remove from heat.
Slice the avocado and halve the cherry tomatoes.
Serve the egg scramble immediately with the fresh avocado and tomatoes on the side.