YOUR SOLIN GENERATED RECIPE
Crispy Egg White and Turkey Sausage Breakfast Bowl with Sautéed Spinach
Pan-seared turkey sausage and gold potatoes sautéed until golden, served with fluffy egg whites and wilted spinach for a savory, crispy finish.
INGREDIENTS
2 ounces Turkey Sausage links, sliced
100 grams Egg Whites
130 grams Gold Potato, diced small
2 cups Baby Spinach
1 teaspoon Avocado Oil
40 grams Avocado, sliced
PREPARATION
Heat the avocado oil in a non-stick skillet over medium-high heat.
Add the diced gold potatoes to the pan and cook for 8-10 minutes, stirring occasionally, until they are tender and the edges are golden brown.
Add the sliced turkey sausage to the skillet with the potatoes and cook for another 3-4 minutes until the sausage is browned and crispy.
Push the potato and sausage mixture to one side of the pan and add the baby spinach, sautéing for 1 minute until just wilted.
Lower the heat to medium and pour the egg whites into the empty side of the pan, scrambling them gently until fully cooked and fluffy.
Transfer the potato, sausage, spinach, and egg whites to a bowl.
Top with fresh avocado slices and season with a pinch of sea salt and black pepper before serving.