YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Sausage Scramble with Sautéed Spinach and Quinoa
Pan-seared turkey sausage and egg whites scrambled with baby spinach, served over a bed of warm, nutty quinoa.
INGREDIENTS
2/3 cup Liquid Egg Whites
3 ounces Turkey Sausage, crumbled
1 cup Cooked Quinoa
2 cups Fresh Baby Spinach
1/2 medium Avocado, sliced
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the crumbled turkey sausage to the pan and cook until browned and heated through.
Toss in the fresh baby spinach and sauté for 1-2 minutes until just wilted.
Pour the liquid egg whites into the skillet with the sausage and spinach.
Gently scramble the mixture with a spatula until the egg whites are fully set and opaque.
Place the warm cooked quinoa into a bowl as a base.
Top the quinoa with the egg white and sausage scramble.
Finish the dish by placing the sliced avocado on top and season with a pinch of sea salt or black pepper if desired.