YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Sausage Scramble with Roasted Potatoes
Fluffy egg whites scrambled with savory chicken sausage and peppers, served alongside golden potatoes roasted until perfectly crispy.
INGREDIENTS
0.9 cup Egg Whites
1 link Lean Chicken Sausage, sliced
120 grams Red Potatoes, diced
0.5 cup Red Bell Pepper, chopped
1 cup Baby Spinach
1 teaspoon Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced red potatoes with half of the avocado oil and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are golden and crispy.
While potatoes roast, heat the remaining oil in a large non-stick skillet over medium heat.
Add the sliced chicken sausage and diced bell peppers to the skillet, sautéing until the sausage is browned and peppers are tender.
Lower the heat slightly and pour in the egg whites, stirring gently with a spatula until they are just set and fluffy.
Fold in the baby spinach and cook for 30 seconds until just wilted.
Plate the egg white scramble immediately alongside the hot roasted potatoes.