YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Turkey Sausage and Sautéed Mushrooms
Pan-scrambled egg whites and turkey sausage tossed with earthy mushrooms and wilted spinach, finished with a pinch of flaky sea salt.
INGREDIENTS
1/2 cup Egg Whites
1 large Egg
2.5 ounces Turkey Sausage Links
1 cup sliced White Mushrooms
2 cups Baby Spinach
2 teaspoons Avocado Oil
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the turkey sausage links to the pan and cook until browned and cooked through, then slice them into bite-sized pieces.
Add the sliced mushrooms to the same skillet and sauté until they are tender and golden brown.
Add the baby spinach and stir for about one minute until the leaves are just wilted.
In a small bowl, whisk together the egg whites and the whole egg until well combined.
Pour the egg mixture into the skillet over the sausage and vegetables.
Gently scramble the eggs with a spatula until they are fully set and fluffy.
Serve immediately with a pinch of sea salt and freshly cracked black pepper.