YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Roasted Sweet Potatoes
A light yet satisfying breakfast scramble featuring fluffy egg whites combined with lean turkey breast and fresh spinach, paired with tender roasted sweet potatoes and a creamy slice of avocado to add a rich finish. This dish is perfect for a clean, protein-conscious start to your day.
INGREDIENTS
3 large egg whites (approx. 99g)
1 ounce roasted turkey breast (28g)
1 cup fresh spinach (30g)
1 medium sweet potato (200g)
2 teaspoons extra virgin olive oil (approx. 9g total)
50 grams avocado
PREPARATION
Preheat your oven to 400°F (200°C) for roasting the sweet potatoes.
Wash the sweet potato, prick it a few times with a fork, and cut into 1/2-inch cubes. Toss the cubes with 1 teaspoon of olive oil, salt, and pepper.
Spread the sweet potato cubes on a baking sheet and roast for about 25-30 minutes, turning halfway through until tender and slightly crispy on the edges.
While the sweet potatoes are roasting, heat a non-stick skillet over medium-low heat and add the remaining 1 teaspoon of olive oil.
Add the turkey breast pieces to the skillet and sauté for 2-3 minutes until slightly browned.
Pour in the egg whites and add the spinach. Stir gently and cook until the egg whites are set and the spinach is wilted, about 3-4 minutes. Season with salt and pepper to taste.
Once the sweet potatoes are done, remove them from the oven and plate alongside the scramble.
Top the scramble with 50 grams of sliced or diced avocado, and serve immediately.