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Ingredients

• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 4 large egg whites
• 3 large eggs
• 4 ounces hot turkey Italian sausage
• 2 cups chopped onion
• 6 cups chopped Swiss chard (about 1/2 pound)
• 4 (1 1/2-ounce) slices sourdough bread, toasted

Description

This San Francisco Specialty Turns Straightforward Scrambled Eggs Into A Distinctive Dish. To Stay True To The Recipe's Roots, Serve With Toasted Sourdough Bread. Replace The Chard With Packaged, Washed Spinach. Use Baby Spinach To Avoid Chopping Altogeth

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