YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Roasted Sweet Potato
A vibrant, protein-packed morning scramble featuring a delicate blend of egg white and whole egg along with lean turkey breast and fresh spinach, paired with perfectly roasted sweet potato cubes drizzled with olive oil. This dish delivers a warm, savory start to your day with an appealing mix of textures and flavors.
INGREDIENTS
2 large Egg Whites
1 large Whole Egg
1.5 ounces Turkey Breast
1 cup Spinach
1 medium Sweet Potato
2 teaspoons Olive Oil
PREPARATION
Preheat your oven to 400°F.
Peel and cube the medium sweet potato into bite-sized pieces. Toss the cubes with 2 teaspoons of olive oil, a pinch of salt, and your choice of herbs if desired. Spread them evenly on a baking sheet.
Roast the sweet potato cubes in the oven for about 20-25 minutes, until tender and lightly browned, stirring halfway through for even cooking.
While the sweet potato is roasting, prepare the scramble. In a bowl, whisk together 2 egg whites and 1 whole egg until frothy.
Dice or shred the turkey breast into small pieces. Roughly chop the spinach.
Heat a non-stick skillet over medium heat. Pour in the egg mixture and let it set for a few seconds before gently stirring in the turkey and spinach.
Cook the scramble until the eggs are softly set and the spinach has wilted, about 3-4 minutes. Season with a small pinch of salt and pepper to taste.
Plate the scramble alongside the roasted sweet potato cubes. Serve warm and enjoy your nutritious breakfast!