YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Turkey Sausage and Roasted Sweet Potatoes
A hearty breakfast scramble featuring light, fluffy egg whites combined with savory turkey sausage and tender roasted sweet potatoes, finished with a glossy drizzle of olive oil for a satisfying balance of flavors and textures.
INGREDIENTS
6 egg whites (approx 198g)
1/2 link turkey sausage (approx 42g)
1/2 medium sweet potato (approx 100g)
1 tsp olive oil (for roasting)
2 tbsp olive oil (for scramble)
PREPARATION
Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into roughly 1/2-inch pieces.
Toss the sweet potato cubes with 1 teaspoon of olive oil, a pinch of salt, and your favorite spices (such as a dash of paprika or black pepper). Spread them on a baking sheet in a single layer.
Roast the sweet potato cubes in the oven for about 20-25 minutes, or until they are fork-tender and slightly caramelized.
While the sweet potatoes roast, slice the turkey sausage into bite-sized pieces. In a non-stick pan over medium heat, lightly sauté the sausage until it is warmed through and begins to brown, about 3-4 minutes.
In a bowl, lightly whisk the 6 egg whites. Pour them into a heated non-stick skillet along with 2 tablespoons of olive oil over medium-low heat. Allow the egg whites to begin setting before gently stirring with a spatula.
Once the eggs are softly scrambled and nearly cooked, stir in the sautéed turkey sausage pieces. Continue cooking until the scramble is just set, ensuring the eggs remain soft and fluffy.
Plate the egg white scramble and top with the roasted sweet potato cubes. Serve warm for a nourishing, balanced breakfast.