YOUR SOLIN GENERATED RECIPE
Lean Sausage and Roasted Potato Casserole
Savor a hearty yet light casserole featuring lean turkey sausage, tender roasted baby potatoes, and a medley of vibrant bell peppers and onions, all lifted by the subtle richness of egg whites and a drizzle of olive oil. This dish is both satisfying and balanced, ideal for a nutritious meal any time of day.
INGREDIENTS
3 ounces Lean Turkey Sausage (85g)
150 grams Baby Potatoes
1 medium Red Bell Pepper (150g)
1 small Yellow Onion (70g)
100 grams Egg Whites
1 teaspoon Olive Oil (5g)
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the baby potatoes into halves or quarters depending on size. Toss the potatoes with half of the olive oil, salt, and pepper to taste.
Spread the potatoes on a baking sheet and roast in the oven for about 20-25 minutes until they start to soften.
While the potatoes are roasting, slice the lean turkey sausage into bite-sized pieces. Dice the red bell pepper and thinly slice the yellow onion.
In a skillet over medium heat, add a small drizzle of olive oil, then sauté the onions and bell pepper until they begin to soften, about 5 minutes.
Add the sausage pieces to the skillet and cook for an additional 3-4 minutes until they are lightly browned.
Remove the roasted potatoes from the oven and combine them with the sausage and vegetable mixture in an oven-safe casserole dish.
Pour the egg whites evenly over the mixture, gently stirring to incorporate.
Return the casserole to the oven and bake for an additional 10 minutes, or until the egg whites have set.
Remove from the oven, let cool slightly, and serve warm. Enjoy your balanced and flavorful meal!