YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Roasted Sweet Potatoes
A bright and satisfying breakfast scramble featuring fluffy egg whites blended with lean ground turkey and fresh spinach, paired with perfectly roasted sweet potatoes drizzled with olive oil. This dish is light yet nourishing, delivering a balanced mix of protein and complex carbs to kickstart your day.
INGREDIENTS
6 egg whites (approx. 180g)
2 ounces lean ground turkey (approx. 57g)
1 cup fresh spinach (30g)
1 small sweet potato (approx. 130g)
1 tsp olive oil for scramble (5g)
2 tsp olive oil for roasting (10g)
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C). Peel (if preferred) and dice the sweet potato into small cubes. In a bowl, toss the sweet potato cubes with 2 teaspoons of olive oil, salt, and pepper.
Spread the sweet potato cubes on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender and slightly crispy, stirring halfway through.
While the sweet potatoes are roasting, heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil. Add the lean ground turkey, seasoning with a pinch of salt and pepper. Cook until it is no longer pink, breaking it into small crumbles.
Add the egg whites to the skillet with the turkey. Stir gently, allowing the egg whites to cook evenly.
When the eggs start setting, toss in the fresh spinach and continue to cook until the spinach wilts and the scramble reaches your desired consistency.
Plate the turkey and egg white scramble alongside the roasted sweet potato cubes. Adjust salt and pepper to taste and serve warm.