Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • 4 oz turkey sausage, diced
  • 6 large whole eggs
  • 2 cups liquid egg whites
  • 1/2 cup unsweetened almond milk
  • 1/2 cup shredded part-skim mozzarella
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. Heat the olive oil in your skillet over medium heat. Add the diced onion and bell pepper, cooking until the onions are translucent and the peppers have softened. Note: Don't rush this; the softer the veggies, the better the texture.
  2. Stir in the minced garlic and diced turkey sausage. Cook until the meat is browned and the aroma is fragrant. Note: Let the sausage sear for a minute without stirring to get those brown bits.
  3. Fold in the chopped spinach at the very last second. Stir just until it wilts to keep the color vibrant and prevent it from releasing too much water.
  4. In your large mixing bowl, combine the whole eggs, liquid egg whites, almond milk, salt, pepper, and smoked paprika. Whisk vigorously for about 60 seconds until the mixture is frothy and uniform. Note: This air is what makes the casserole fluffy.
  5. Gently fold in half of the shredded mozzarella. Note: Don't overmix; you want little pockets of cheese throughout the bake.
  6. Preheat your oven to 350°F (175°C). Transfer the sautéed vegetable and sausage mixture into the 9x13 inch baking dish, spreading it evenly.
  7. Pour the egg mixture over the top of the vegetables and sprinkle the remaining mozzarella over the surface.
  8. Bake for 35 minutes until the center is set and the top is golden brown. Note: It should have a slight jiggle but not look liquid in the middle.