YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Turkey Sausage
Lightly scrambled egg whites and turkey sausage tossed with wilted baby spinach and juicy cherry tomatoes, finished with a drizzle of rich extra virgin olive oil.
INGREDIENTS
2.1 ounces Turkey Sausage Links, sliced
0.5 cup Liquid Egg Whites
1 Large Egg
2 cups Baby Spinach
1 tablespoon Extra Virgin Olive Oil
0.5 cup Cherry Tomatoes, halved
PREPARATION
Slice the turkey sausage into thin rounds.
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the turkey sausage to the skillet and cook for 3-4 minutes until browned and heated through.
Toss in the halved cherry tomatoes and sauté for 2 minutes until they begin to soften.
Whisk the liquid egg whites and the whole egg together in a small bowl until well combined.
Add the remaining olive oil to the pan and stir in the baby spinach until it just begins to wilt.
Pour the egg mixture over the sausage and vegetables in the skillet.
Gently fold the eggs with a spatula, scrambling them until they are set but still tender.
Remove from heat and season with a pinch of sea salt and cracked black pepper before serving.