Egg White Scramble with Turkey Sausage and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Scramble with Turkey Sausage and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Turkey Sausage and Roasted Sweet Potatoes

Pan-scrambled egg whites with savory turkey sausage and bell peppers, served alongside oven-roasted sweet potato cubes for a satisfying toasted finish.

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NUTRITION

388kcal
Protein
33.7g
Fat
13.7g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2 links Lean Turkey Sausage, sliced

120 grams Sweet Potato, cubed

1.5 teaspoons Extra Virgin Olive Oil

2 cups Fresh Baby Spinach

1/2 cup Red Bell Pepper, diced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and slightly browned.

  • 4

    While the potatoes roast, heat the remaining half teaspoon of oil in a non-stick skillet over medium heat.

  • 5

    Add the sliced turkey sausage and diced bell peppers to the skillet, sautéing until the sausage is browned and peppers are tender.

  • 6

    Lower the heat slightly and pour in the liquid egg whites, stirring constantly until the eggs are fully cooked and fluffy.

  • 7

    Fold in the baby spinach during the last 30 seconds of cooking until just wilted.

  • 8

    Plate the egg white scramble alongside the roasted sweet potatoes and enjoy immediately.

Egg White Scramble with Turkey Sausage and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Scramble with Turkey Sausage and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Turkey Sausage and Roasted Sweet Potatoes

Pan-scrambled egg whites with savory turkey sausage and bell peppers, served alongside oven-roasted sweet potato cubes for a satisfying toasted finish.

NUTRITION

388kcal
Protein
33.7g
Fat
13.7g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2 links Lean Turkey Sausage, sliced

120 grams Sweet Potato, cubed

1.5 teaspoons Extra Virgin Olive Oil

2 cups Fresh Baby Spinach

1/2 cup Red Bell Pepper, diced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and slightly browned.

  • 4

    While the potatoes roast, heat the remaining half teaspoon of oil in a non-stick skillet over medium heat.

  • 5

    Add the sliced turkey sausage and diced bell peppers to the skillet, sautéing until the sausage is browned and peppers are tender.

  • 6

    Lower the heat slightly and pour in the liquid egg whites, stirring constantly until the eggs are fully cooked and fluffy.

  • 7

    Fold in the baby spinach during the last 30 seconds of cooking until just wilted.

  • 8

    Plate the egg white scramble alongside the roasted sweet potatoes and enjoy immediately.