Beach Bod Recipe

Prepare sausage

Heat a nonstick skillet over medium heat. Slice each turkey sausage link into 1/4-inch rounds. Add the sliced sausage to the dry skillet and cook 3–4 minutes, stirring occasionally, until browned and heated through. Remove the cooked sausage to a plate and wipe the pan lightly if there is excess fat.

Cook egg whites

Reduce heat to medium-low and add 1 tsp olive oil to the skillet. Pour the 2 egg whites into a small bowl and whisk briefly with a pinch of salt and pepper until slightly frothy. Pour egg whites into the skillet and allow them to set undisturbed for about 45–60 seconds, then gently lift edges with a spatula to let uncooked egg run underneath. When the omelet is mostly set but still slightly moist on top (about 1–2 minutes total), sprinkle the cooked turkey sausage evenly over one half.

Finish and serve

Fold the omelet in half over the sausage and slide it onto a plate. Chop the optional chives and sprinkle on top for color and mild onion flavor. Keep warm while you prepare the fruit.

Rinse the strawberries and blueberries under cold water. Hull and quarter the strawberries. If using fresh pineapple, core and cut into bite-sized pieces; if using pre-cut, measure 1 cup. Combine strawberries, blueberries, and pineapple in a small bowl.

Toss the fruit gently to mix. If desired, tear the mint leaves and sprinkle over the fruit for brightness. Serve the fruit alongside the egg white omelet and turkey sausage.