YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Turkey Sausage and Sautéed Spinach
Slow-scrambled eggs and lean turkey sausage served over a bed of tender sautéed spinach with a silky avocado finish.
INGREDIENTS
2 large eggs
1/4 cup liquid egg whites
1.75 oz turkey sausage links
1 cup fresh spinach
1 tsp ghee
1/2 small avocado
PREPARATION
Heat a non-stick skillet over medium heat and cook the turkey sausage links until browned and heated through.
Remove the sausage from the pan and set aside.
Add the ghee to the same skillet and toss in the fresh spinach, sautéing for 1-2 minutes until just wilted.
In a small bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform.
Reduce the skillet heat to medium-low and pour in the egg mixture over the spinach.
Use a silicone spatula to gently move the eggs across the pan, cooking slowly until they form soft, creamy curds.
Remove from heat immediately once the eggs are set but still moist.
Plate the scrambled eggs and spinach alongside the turkey sausage and top with freshly sliced avocado.