We love eggs. From our heads down to our legs.
What you need
1 teaspoon olive oil
2 ounces (12 links) turkey breakfast sausage
2 teaspoons Tessemae’s Slow Roasted Garlic
2 cups baby spinach
6 egg whites, beaten
½ cup grape tomatoes, halved
½ avocado, diced
1 tablespoon Tessemae's Lemon Garlic
Coarse salt and fresh ground pepper
What to do
Preheat your oven to 375F. In a small nonstick skillet, heat the olive oil over medium. Add turkey sausage and cook until browned. (If using raw turkey sausage, remove from casings and crumble. If using precooked, chop it up.) Add the Slow Roasted Garlic and half of the baby spinach and cook until wilted.
Pour in the egg whites and stir around to evenly spread everything out. Scatter in grape tomatoes and avocado and season with salt and pepper. Transfer the frittata to the oven and cook until set, 6 to 10 minutes.
Top the frittata with the remaining half of the baby spinach and drizzle with Lemon Garlic.