3 sausage links, cut into bite sized pieces (I used artichoke & parmesan chicken sausage)
3/4 c white mushrooms, sliced
3–4 handfuls fresh kale, chopped
7 egg whites + 2 tsp water, whisked together
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
3–4 T grated parmesan
Scale
Instructions
Preheat broiler and position the rack about 8 inches from the top.
Crack the egg whites into a bowl and add 1-2 tsp water, salt, and pepper, and whisk together.
Heat oil in a large non-stick oven proof skillet. Add the shallot, garlic, sausage, and mushrooms, and cook over moderately high heat for 4-5 minutes.
Add in the kale, and continue cooking until wilted, about 2-3 minutes.
Evenly scatter the sausage and mushroom mixture on the bottom of the skillet, and Pour in the egg white mixture. Let the mixture set for about 1 minute, then tilt the pan to evenly distribute egg mixture.
Cook over medium heat for about 4-6 minutes, until the sides are set. Sprinkle with Parmesan.
Transfer to broiler and cook an additional 1-2 minutes longer, until egg whites are fully set.
