YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Sausage Scramble with Roasted Sweet Potatoes, Sautéed Spinach, and a Side of Mixed Berries & Toast
Enjoy a hearty and flavorful breakfast that balances lean protein and vibrant vegetables with a touch of fruit and whole grain toast. This meal features a light egg white scramble enhanced with savory turkey sausage, complemented by roasted sweet potatoes and tender sautéed spinach. A side of mixed berries and a crisp piece of whole grain toast finished with a dab of butter round out the plate, offering textures and flavors that awaken the senses.
INGREDIENTS
1/2 cup egg whites (120g)
1 turkey sausage link (50g)
1 medium sweet potato (130g)
1 cup fresh spinach (30g)
2 tsp olive oil
1/2 medium avocado (100g)
1/2 cup mixed berries (70g)
1/4 cup black beans (62g)
1 slice whole grain toast (40g)
1 tsp butter
PREPARATION
Preheat your oven to 400°F. Pierce the medium sweet potato with a fork and roast it directly on the oven rack for about 45 minutes or until tender.
While the sweet potato is roasting, heat a non-stick skillet over medium heat. Add the turkey sausage link (sliced if preferred) and lightly brown it for 3-4 minutes.
Add the egg whites to the skillet with the sausage and scramble together until the eggs are just set, about 2-3 minutes. Season with salt and pepper to taste.
In a separate pan, heat 2 teaspoons of olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 1-2 minutes.
Warm the black beans in a small saucepan over low heat, stirring occasionally, until heated through.
Toast the whole grain bread slice until golden, then spread 1 teaspoon of butter on top.
Slice the roasted sweet potato and arrange it on your plate. Add the egg white and turkey sausage scramble alongside the sautéed spinach.
Finish the plate with the warmed black beans, a serving of mixed berries, and garnish with avocado slices from the half avocado.
Serve immediately and enjoy a balanced, delicious breakfast.