YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Sausage Scramble with Spinach
A vibrant, protein-packed breakfast scramble combining fluffy egg whites, lean turkey sausage, and fresh spinach with a burst of color from diced tomatoes and red bell peppers. Enhanced with a touch of creamy avocado and a sprinkle of low-fat cheese, this dish is finished with walnut crunch and a hint of olive oil, offering a delightful balance of textures and flavors to kickstart your day.
INGREDIENTS
4 egg whites (approx. 120g)
1.5 links turkey sausage (approx. 75g total)
1/4 cup low-fat shredded cheese (28g)
1 cup fresh spinach
1/4 cup diced tomato
1/4 cup diced red bell pepper
2 tsp extra virgin olive oil
1/8 medium avocado
5 walnut halves
PREPARATION
Begin by prepping all your ingredients: separate the egg whites, dice the tomato and red bell pepper, rinse the spinach, and chop the avocado into small cubes. Also, measure out the cheese and break the turkey sausage into bite-size slices.
Heat 2 teaspoons of extra virgin olive oil in a non-stick skillet over medium heat.
Add the turkey sausage pieces to the skillet and sauté for about 2-3 minutes until they start to brown.
Add the diced red bell pepper and tomato to the pan and cook for an additional 2 minutes, stirring occasionally.
Pour in the egg whites and gently scramble with the sausage and vegetables. Stir continuously until the egg whites begin to set.
Mix in the fresh spinach and let it wilt into the scramble, about 1 minute.
Once the eggs are fully cooked yet still moist, sprinkle the low-fat shredded cheese on top and allow it to melt slightly.
Remove the skillet from heat, then gently fold in the diced avocado and walnut halves for a creamy texture with a crunchy finish.
Transfer the scramble to a plate and serve immediately, enjoying the delightful blend of warm scramble and fresh, cool toppings.