YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Roasted Sweet Potato
A light yet satisfying breakfast scramble featuring fluffy egg whites and lean ground turkey tossed with fresh spinach, paired with tender roasted sweet potato cubes. The subtle smokiness from the roasting and a drizzle of olive oil come together for a nutritious, balanced start to your day.
INGREDIENTS
3 large Egg Whites (~99g)
3 ounces Lean Ground Turkey (~85g)
1 cup Spinach
1 medium Sweet Potato (~130g)
2.5 teaspoons Olive Oil
Seasonings: Salt, Pepper, Garlic Powder
PREPARATION
Preheat your oven to 400°F. Peel and dice the medium sweet potato into small, even cubes.
Toss the sweet potato cubes with 2.5 teaspoons of olive oil and a pinch of salt and pepper. Spread them out on a baking sheet.
Roast the sweet potato cubes in the oven for about 20-25 minutes, or until tender and lightly browned, stirring halfway through.
While the sweet potato is roasting, heat a non-stick skillet over medium heat. Add a light spray of oil if needed.
Add the lean ground turkey to the skillet. Season with a pinch of salt, pepper, and garlic powder. Cook until browned and fully cooked, breaking it apart as it cooks.
Reduce the heat to low and add the egg whites to the skillet with the turkey. Gently stir to combine.
Fold in the fresh spinach and continue to cook until the spinach wilts and the egg whites are set, about 2-3 minutes.
Once everything is cooked, plate your turkey and egg white scramble alongside a generous serving of roasted sweet potato cubes. Enjoy warm!