YOUR SOLIN GENERATED RECIPE
Chicken Sausage and Egg White Scramble with Roasted Sweet Potatoes
Savor this hearty breakfast featuring savory chicken sausage and fluffy egg white scramble, artfully combined with oven-roasted sweet potatoes, fresh red bell peppers, and spinach. A finishing touch of creamy avocado and a sprinkle of tangy feta elevate this meal, making it as nutritious as it is delicious.
INGREDIENTS
2 links Chicken Sausage (170g total)
6 large Egg Whites (198g total)
1 medium Sweet Potato (150g)
1 cup Spinach (30g)
1/2 medium Red Bell Pepper (75g)
1 tbsp Olive Oil (14g)
1/2 Avocado (100g)
1 oz Feta Cheese (28g)
PREPARATION
Preheat the oven to 400°F. Peel and cube the sweet potato into bite-sized pieces and toss with half the olive oil, salt, and pepper.
Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
While the sweet potatoes roast, slice the chicken sausage into rounds. In a non-stick skillet over medium heat, warm a splash of olive oil and cook the sausage slices for 3-4 minutes until browned.
Add the egg whites to the skillet with the sausage. Stir gently and allow to cook until the egg whites begin to set.
Stir in the spinach and half diced red bell pepper, cooking until the spinach wilts and the bell pepper softens slightly, about 2 minutes.
Once the eggs are fully cooked and everything is well combined, remove from heat. Plate the scramble alongside the roasted sweet potatoes.
Top the scramble with crumbled feta cheese and finish with slices of avocado for a creamy contrast.
Serve warm and enjoy a balanced, protein-packed start to your day.