YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Roasted Turkey Breast and Sweet Potato Hash
A hearty, clean breakfast featuring a fluffy egg white scramble loaded with fresh spinach and diced red bell pepper, paired with savory roasted turkey breast and a crispy sweet potato hash. Topped off with creamy avocado, this well-balanced dish delivers vibrant flavors and textures to energize your morning.
INGREDIENTS
4 egg whites (approx. 120g)
2.5 ounces roasted turkey breast (approx. 70g)
1 medium sweet potato (approx. 114g)
1 cup spinach (30g)
1/2 red bell pepper (45g)
2.5 tbsp olive oil (35g)
1/2 avocado (100g)
PREPARATION
Preheat your oven to 400°F. Dice the sweet potato into small cubes and halve the red bell pepper into bite-sized pieces.
Toss the sweet potato and red bell pepper in 1.5 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender and slightly crispy on the edges.
While the hash is roasting, heat a non-stick skillet over medium heat and add the remaining 1 tablespoon of olive oil.
Add the spinach and red bell pepper (if desired to add extra color and flavor) to the skillet and sauté briefly until just wilted.
Pour in the egg whites and gently scramble with the spinach. Season with a pinch of salt and pepper.
Thinly slice the roasted turkey breast and warm it in the skillet with the scramble for a minute to integrate the flavors.
Plate the egg white scramble and turkey, then serve with a hearty portion of the sweet potato hash on the side.
Top the scramble with sliced avocado for added creaminess and healthy fats. Enjoy your balanced, nutrient-packed breakfast.