YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Roasted Sweet Potatoes
Wake up to a vibrant, protein-packed breakfast featuring a fluffy egg white scramble blended with lean turkey and fresh spinach. Paired with perfectly roasted sweet potatoes drizzled in olive oil and accented with a touch of creamy avocado and tangy feta, this dish is both nutritious and bursting with flavor.
INGREDIENTS
0.75 cup Egg Whites (~182g)
1.4 oz Lean Ground Turkey (~40g)
1 cup Fresh Spinach (~30g)
1 small Sweet Potato (~100g)
2 tsp Olive Oil
1 oz Avocado (~28g)
1 oz Feta Cheese (~28g)
PREPARATION
Preheat the oven to 400°F. Peel and cube the sweet potato, then toss with 1 tsp olive oil and a pinch of salt.
Spread the sweet potato cubes on a baking sheet and roast for about 20-25 minutes until tender and lightly browned.
Meanwhile, in a bowl, combine 0.75 cup egg whites and season lightly with salt and pepper.
Heat a non-stick skillet over medium heat and add 1 tsp olive oil.
Add the lean ground turkey (1.4 oz) to the skillet, breaking it apart as it cooks until just browned.
Stir in the fresh spinach; cook until wilted, then pour in the egg whites.
Gently scramble the mixture until the eggs are set and the turkey is mixed throughout.
Plate the scramble alongside the roasted sweet potatoes.
Top the scramble with diced avocado and crumble the feta cheese over the top. Serve immediately.