YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Turkey Sausage and Sautéed Spinach
Pan-seared turkey sausage and wilted spinach folded into eggs whisked with Greek yogurt for a protein-packed breakfast with a velvety texture.
INGREDIENTS
3.5 oz Ground Turkey Sausage
3 Large Eggs
3 tbsp Liquid Egg Whites
2 tbsp Non-fat Plain Greek Yogurt
2 cups Fresh Baby Spinach
1 tbsp Avocado Oil
PREPARATION
In a small bowl, whisk together the whole eggs, egg whites, and Greek yogurt until smooth and well combined.
Heat the avocado oil in a non-stick skillet over medium heat.
Add the ground turkey sausage to the skillet, breaking it apart with a spatula, and cook until browned and fully cooked through.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Reduce the heat to low and pour the egg mixture into the skillet with the sausage and spinach.
Gently stir the eggs with a heat-resistant spatula, moving them constantly to create soft, creamy curds.
Remove from heat while the eggs still look slightly wet, as they will continue to cook from the residual heat.
Season with a pinch of sea salt and black pepper if desired and serve immediately.