YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Sausage Scramble with Spinach and Roasted Sweet Potato
Pan-scrambled egg whites and lean turkey sausage tossed with wilted spinach, served alongside cubes of tender, caramelized roasted sweet potato.
INGREDIENTS
125g Liquid Egg Whites
3 links Turkey Sausage
150g Sweet Potato, cubed
2 cups Fresh Baby Spinach
2 tsp Avocado Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potato with one teaspoon of avocado oil and a pinch of salt, then spread evenly on the baking sheet.
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and edges are golden.
While the potatoes roast, slice the turkey sausage links into thin rounds.
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the sausage rounds to the skillet and sauté for 3-4 minutes until browned.
Add the baby spinach to the pan and cook for 1 minute until it begins to wilt.
Reduce the heat to medium-low and pour in the liquid egg whites.
Gently scramble the mixture with a spatula until the egg whites are fully set and fluffy.
Serve the scramble immediately alongside the warm roasted sweet potatoes.