NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Egg Whites

1.5 ounces Turkey Sausage, sliced

2 cups Fresh Spinach

1 tablespoon Feta Cheese, crumbled

120 grams Russet Potato, cut into wedges

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Low Fat Sour Cream

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the potato wedges with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until golden and crisp.

• 3

  While the potatoes roast, heat the remaining olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the sliced turkey sausage to the pan and sauté until browned and fragrant.

• 5

  Stir in the fresh spinach and cook just until the leaves begin to wilt.

• 6

  Lower the heat to medium and pour in the egg whites, stirring gently with a spatula until they are fluffy and fully set.

• 7

  Remove the skillet from the heat and fold in the crumbled feta cheese so it softens slightly.

• 8

  Plate the scramble alongside the hot potato wedges and serve with a dollop of creamy sour cream.