YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato and Egg Skillet with Lean Turkey Sausage
Savor a satisfying skillet fry featuring crispy sweet potato cubes sautéed alongside lean turkey sausage, fluffy eggs, and a medley of fresh vegetables. This dish strikes a perfect balance between hearty protein and crisp, vibrant veggies, promising a delicious meal that energizes your day.
INGREDIENTS
1 medium Sweet Potato (~114g)
2 large Eggs
4 ounces Lean Turkey Sausage (~113g)
1 cup Baby Spinach (~30g)
1/2 medium Red Bell Pepper (~50g)
1/4 cup diced Yellow Onion (~40g)
PREPARATION
Peel and cube the sweet potato into bite-sized pieces. Rinse and slice the red bell pepper, dice the yellow onion, and wash the baby spinach.
Heat a non-stick skillet over medium heat with a light spray of cooking oil. Add the sweet potato cubes and a pinch of salt; cook for about 8-10 minutes until they begin to soften and develop a crispy edge.
Add the diced onion and red bell pepper to the skillet. Sauté for an additional 3-4 minutes until the vegetables become tender.
Slice the lean turkey sausage into rounds and add to the skillet. Stir well to combine and cook until the sausage is heated through, about 3 minutes.
Create small wells within the mixture in the skillet and crack the eggs into each well. Sprinkle lightly with salt and pepper.
Cover the skillet with a lid and reduce the heat to low. Allow the eggs to gently poach and set to your preferred doneness, about 4-5 minutes.
Once the eggs are cooked, fold in the baby spinach until just wilted. Remove the skillet from heat.
Serve your crispy sweet potato and egg skillet immediately, enjoying the blend of textures and vibrant flavors.