YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Sausage Scramble with Roasted Sweet Potatoes
Pan-scrambled egg whites and lean turkey sausage tossed with sautéed peppers and spinach, served with oven-roasted sweet potatoes for a golden caramelized finish.
INGREDIENTS
0.75 cup Egg Whites
2.5 ounces Turkey Sausage, sliced
200 grams Sweet Potato, diced
1 tablespoon Extra Virgin Olive Oil
0.5 cup Red Bell Pepper, diced
2 cups Fresh Spinach
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the diced sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes until they are tender and have a golden exterior.
While the potatoes roast, heat the remaining olive oil in a large non-stick skillet over medium heat.
Add the sliced turkey sausage to the skillet and cook until browned on both sides.
Add the diced red bell peppers to the skillet and sauté for 3-4 minutes until they begin to soften.
Lower the heat slightly and pour in the egg whites, stirring gently and constantly until they are fully set.
Fold in the fresh spinach during the last 30 seconds of cooking until the leaves are just wilted.
Serve the egg white and sausage scramble immediately alongside the roasted sweet potatoes.