YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Sautéed Spinach and Chicken Sausage
Soft-scrambled eggs folded with fresh spinach and savory chicken sausage, served with a side of blistered cherry tomatoes for a juicy, garden-fresh finish.
INGREDIENTS
2 Large Eggs
1.75 ounces Chicken Sausage, sliced
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes, halved
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Nonfat Greek Yogurt
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the sliced chicken sausage and halved cherry tomatoes to the pan, sautéing until the sausage is browned and tomatoes are slightly blistered.
Toss in the fresh spinach and cook just until wilted, then remove the mixture from the pan and set aside.
In a small bowl, whisk the eggs with the Greek yogurt and a pinch of salt and pepper until smooth.
Wipe the skillet clean, add the remaining teaspoon of olive oil, and pour in the egg mixture over medium-low heat.
Gently stir the eggs with a spatula until soft curds form and they reach a creamy consistency.
Fold the sautéed sausage, tomatoes, and spinach back into the eggs and serve immediately.