YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Sausage Scramble with Spinach and Tomatoes
Pan-scrambled egg whites with savory turkey sausage, wilted spinach, and blistered tomatoes, finished with creamy avocado slices.
INGREDIENTS
0.75 cup Liquid Egg Whites
1.5 ounces Turkey Sausage, sliced
2 cups Baby Spinach
0.5 cup Grape Tomatoes, halved
0.25 medium Avocado, sliced
1 teaspoon Extra Virgin Olive Oil
0.5 cup Cooked Quinoa
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Add the sliced turkey sausage and sauté for 3 minutes until the edges are golden and slightly crisp.
Stir in the halved grape tomatoes and cook for 2 minutes until they begin to soften and blister.
Add the baby spinach to the pan and toss until the leaves are just wilted.
Reduce the heat to medium and pour in the liquid egg whites.
Stir gently with a silicone spatula, folding the ingredients together until the egg whites are fully set and fluffy.
Transfer the scramble to a plate alongside the warm cooked quinoa.
Top the dish with fresh avocado slices and a pinch of sea salt or black pepper if desired.