YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Turkey Sausage
Fluffy pan-scrambled egg whites and wilted spinach served alongside browned turkey sausage and a slice of crunchy toasted sprouted grain bread.
INGREDIENTS
2/3 cup Egg Whites
2 Turkey Sausage Links
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1/4 cup Fresh Blueberries
PREPARATION
Heat one teaspoon of olive oil in a medium non-stick skillet over medium-high heat.
Add the turkey sausage links to the pan and cook for 5-6 minutes, turning occasionally until they are browned and heated through.
Remove the sausage from the pan and set aside on a plate.
Lower the heat to medium and add the remaining teaspoon of olive oil to the skillet.
Add the fresh spinach and sauté for 1-2 minutes until just wilted.
Pour the egg whites into the skillet with the spinach and season with a pinch of sea salt and black pepper.
Gently stir the eggs with a spatula until they are fully cooked and scrambled into the spinach.
While the eggs cook, toast the sprouted grain bread until it reaches your desired level of crunch.
Plate the egg scramble alongside the browned turkey sausage, the slice of toast, and the fresh blueberries.