YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Turkey Sausage
Enjoy a light yet satisfying twist on the traditional scramble, loaded with fresh veggies, lean egg whites, and savory turkey sausage, all accented with a hint of melted low-fat cheddar. This breakfast dish shines with a medley of colorful peppers, spinach, and mushrooms, imparting a delightful texture and subtle earthy flavor, perfect for powering your morning.
INGREDIENTS
4 servings Egg Whites (approx 120g)
1 Turkey Sausage Link (approx 50g)
0.5 cup Mixed Bell Pepper, chopped
0.5 cup Spinach
0.5 cup Mushrooms, sliced
0.25 cup Diced Tomatoes
1.5 tsp Olive Oil
0.25 cup Low-Fat Cheddar Cheese, shredded
PREPARATION
Preheat a non-stick skillet over medium heat and add the olive oil.
Add the chopped bell pepper, spinach, mushrooms, and diced tomatoes. Sauté the vegetables until they soften, about 3-4 minutes.
Slice the turkey sausage link into rounds and add them to the pan. Cook for an additional 2 minutes to heat through.
Pour the egg whites into the skillet over the vegetables and sausage. Let the egg whites set for about 1 minute, then gently stir to scramble.
Once the eggs are nearly cooked but still slightly runny, sprinkle the shredded low-fat cheddar cheese evenly over the top. Allow the cheese to melt as the scramble finishes cooking.
Stir once more to combine all ingredients evenly, ensuring the eggs are fully cooked. Serve hot and enjoy your nutritious breakfast.