YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Sausage Scramble with Sweet Potato Hash
A hearty morning scramble featuring fluffy egg whites and savory chicken sausage, served alongside a vibrant sweet potato hash with tender red bell pepper, red onion, and nutty wild rice. Drizzled with olive oil and seasoned with salt and pepper, this satisfying breakfast blends sweet and savory flavors for a balanced start to your day.
INGREDIENTS
10 egg whites (approx 330g)
2 ounces Chicken Sausage (approx 57g)
1 medium Sweet Potato (approx 150g)
0.75 cup cooked Wild Rice (approx 120g)
1/2 medium Red Bell Pepper (approx 75g)
1/4 medium Red Onion (approx 40g)
1.5 tbsp Olive Oil (approx 21g)
Salt and Pepper to taste
PREPARATION
Dice the sweet potato into small cubes and set aside. Finely chop the red bell pepper and red onion.
In a medium bowl, whisk the egg whites with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced sweet potato and sauté for about 5-7 minutes until they begin to soften.
Add the chopped red bell pepper and red onion to the skillet. Continue to cook for another 3-4 minutes until the vegetables are tender and the sweet potato is cooked through. Stir occasionally.
Push the vegetables to one side of the skillet. Add the remaining olive oil if needed and add the sliced chicken sausage. Sauté the sausage for about 2-3 minutes until lightly browned.
Pour the egg whites over the sausage and vegetables. Gently stir and cook, allowing the egg whites to set and scramble, about 4-5 minutes.
Fold in the cooked wild rice, warming it through for about 1-2 minutes.
Adjust seasonings with additional salt and pepper if desired, and serve warm.