YOUR SOLIN GENERATED RECIPE
Crispy Potato and Egg Skillet with Lean Turkey Sausage and Fresh Veggies
Enjoy a hearty and flavorful skillet that perfectly balances crispy potatoes, lean turkey sausage, and fresh garden veggies tossed with scrambled eggs. This dish provides a satisfying mix of textures and tastes, from the golden, crispy potatoes to the savory, lightly spiced sausage, all elevated by the sweetness of bell peppers, earthiness of mushrooms, and a pop of fresh spinach.
INGREDIENTS
1 medium Russet Potato (130g)
2 Large Eggs (approx. 100g total)
2 Lean Turkey Sausage links (100g total)
1/2 cup diced Red Bell Pepper (75g)
1 cup Spinach (30g)
1/2 cup sliced White Mushrooms (36g)
1 teaspoon Olive Oil (4.5g)
PREPARATION
Dice the russet potato into small cubes. Rinse and pat dry to remove any excess moisture for crisping.
Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil. Once the oil is shimmering, add the diced potato.
Sauté the potatoes, stirring occasionally, until they begin to turn golden and crispy, about 8-10 minutes.
Slice the lean turkey sausage into rounds and add them to the skillet. Continue cooking for 3-4 minutes until the sausage is lightly browned.
Add the diced red bell pepper, sliced mushrooms, and spinach to the skillet. Sauté with the potatoes and sausage for an additional 2-3 minutes until the veggies soften slightly.
Crack the eggs directly into the skillet. Gently stir to mix the eggs with the other ingredients, allowing them to scramble and cook through evenly.
Once the eggs are fully cooked and the flavors have melded, remove from heat. Season with salt and pepper to taste, if desired.
Serve warm and enjoy this balanced, nutrient-packed skillet meal.