YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Roasted Sweet Potato
A light yet satisfying breakfast featuring a fluffy egg white scramble combined with lean turkey and vibrant spinach, paired with perfectly roasted sweet potato cubes. The dish is lightly sautéed in olive oil to enhance flavors while keeping the meal clean and nutritious, offering a balanced boost of protein to kick start your day.
INGREDIENTS
6 egg whites (198g total)
2 ounces lean turkey breast (56g)
1 cup raw spinach (30g)
100g sweet potato
1.25 tbsp olive oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Peel and dice the sweet potato into 1/2-inch cubes. Toss them lightly with half of the olive oil, salt, and pepper.
Spread the sweet potato cubes onto a baking sheet and roast in the oven for about 20-25 minutes or until tender and lightly browned, stirring halfway through.
In a bowl, whisk together the egg whites until frothy. Season with a pinch of salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium heat. Add the diced turkey breast and sauté for 2-3 minutes until lightly browned.
Add the spinach to the skillet and cook until wilted, about 1-2 minutes.
Pour in the egg whites and gently scramble the mixture until the egg whites are fully cooked and slightly fluffy, about 3-4 minutes.
Plate the scramble alongside the roasted sweet potato and serve warm.