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 dollop of Greek yogurt for a velvety texture.
INGREDIENTS
2 Large Eggs
1/4 cup Liquid Egg Whites
2 ounces Turkey Sausage
2 cups Fresh Spinach
2 teaspoons Ghee
1 tablespoon Plain Non-fat Greek Yogurt
PREPARATION
Heat a non-stick skillet over medium heat and melt the ghee until shimmering.
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 1-2 minutes until just wilted and vibrant green.
In a small bowl, whisk together the eggs, egg whites, and Greek yogurt until the mixture is smooth and pale yellow.
Lower the heat to medium-low and pour the egg mixture over the sausage and spinach.
Gently stir the eggs with a heat-resistant spatula, pulling the cooked edges toward the center until soft, creamy curds form.
Remove from heat immediately while the eggs still look slightly moist to ensure they stay tender.