YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Sausage Scramble with Sautéed Spinach and Quinoa
Pan-scrambled egg whites and lean turkey sausage served over a bed of fluffy quinoa and garlicky sautéed spinach, finished with a pinch of crushed red pepper for a subtle, warming heat.
INGREDIENTS
3/4 cup Liquid Egg Whites
3 oz Turkey Sausage, crumbled
3/4 cup Cooked Quinoa
2 cups Fresh Spinach
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the crumbled turkey sausage to the pan and sauté until it is lightly browned and heated through.
Stir in the minced garlic and fresh spinach, cooking for about one minute until the greens are just wilted.
Pour the liquid egg whites into the skillet and season with a pinch of sea salt and black pepper.
Gently scramble the mixture with a spatula until the egg whites are fully set and fluffy.
Fold in the pre-cooked quinoa and continue to cook for another minute until the entire dish is steaming and well combined.
Transfer the scramble to a bowl and garnish with a pinch of crushed red pepper flakes for a finishing touch.