YOUR SOLIN GENERATED RECIPE
Crispy Egg White and Turkey Sausage Breakfast Bowl with Spinach
Pan-seared turkey sausage and egg whites tossed with wilted spinach and diced potatoes, finished with a dash of sea salt for a satisfyingly crispy texture.
INGREDIENTS
0.5 cup Liquid Egg Whites
3 ounces Lean Ground Turkey Sausage
150 grams Red Potato, diced
2 cups Baby Spinach
2 teaspoons Avocado Oil
PREPARATION
Wash and dice the red potato into small half-inch cubes to ensure they cook quickly and evenly.
Heat one teaspoon of avocado oil in a large non-stick skillet over medium-high heat.
Add the diced potatoes to the skillet, season with a pinch of sea salt, and sauté for 8-10 minutes until they are tender and golden-brown.
Remove the potatoes from the pan and set them aside.
Add the remaining teaspoon of avocado oil to the same skillet and add the turkey sausage.
Cook the sausage while breaking it into small crumbles with a spatula until it is browned and cooked through.
Add the baby spinach to the skillet and stir for 1 minute until the leaves are just wilted.
Lower the heat to medium and pour the liquid egg whites over the sausage and spinach mixture.
Let the egg whites sit for 30 seconds to develop a slight crust, then gently scramble until fully set.
Fold the crispy potatoes back into the skillet to warm through and serve immediately.