NUTRITION

SERVINGS

INGREDIENTS

0.25 cup stone-ground grits

1 cup water

3 oz lean turkey sausage

0.5 cup liquid egg whites

1 large egg

1 cup fresh spinach

0.25 cup sliced mushrooms

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  In a small saucepan, bring 1 cup of water and a pinch of the sea salt to a boil.

• 2

  Whisk in the stone-ground grits, reduce heat to low, cover, and simmer for 15-20 minutes until creamy and tender.

• 3

  While the grits cook, heat the olive oil in a non-stick skillet over medium heat.

• 4

  Add the turkey sausage and sliced mushrooms to the skillet, sautéing until the sausage is browned and mushrooms are soft.

• 5

  Stir in the fresh spinach until just wilted, then remove the sausage and vegetable mixture from the pan and set aside.

• 6

  In the same skillet, pour in the liquid egg whites and cook undisturbed until set, then gently scramble into small pieces.

• 7

  In a separate small non-stick pan, fry the large egg to your preference, such as sunny-side up or over-easy.

• 8

  Stir the grated parmesan cheese and black pepper into the cooked grits until well combined.

• 9

  Assemble the bowl by layering the cheesy grits at the bottom, followed by the scrambled egg whites and the sausage-mushroom-spinach mixture.

• 10

  Top the bowl with the fried egg and serve immediately.