YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Sausage Scramble with Sautéed Spinach
Pan-scrambled egg whites and savory turkey sausage tossed with wilted baby spinach and burst cherry tomatoes, finished with a drizzle of extra virgin olive oil for a silky mouthfeel.
INGREDIENTS
3/4 cup Egg Whites
2.8 ounces Turkey Sausage Links
2 cups Baby Spinach
1 tablespoon Extra Virgin Olive Oil
1/2 cup Cherry Tomatoes
PREPARATION
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Slice the turkey sausage links into bite-sized rounds and add them to the skillet.
Sauté the sausage for 3-4 minutes until the edges are lightly browned and fragrant.
Add the cherry tomatoes to the pan and cook for 2 minutes until the skins begin to soften and blister.
Toss in the baby spinach and stir constantly until the leaves are just wilted.
Pour the egg whites over the sausage and vegetable mixture.
Gently fold the mixture with a spatula, cooking until the egg whites are opaque, firm, and fluffy.
Remove from heat and season with a pinch of sea salt and cracked black pepper to taste.