Egg White Scramble with Chicken 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 Chicken Sausage and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Sausage and Roasted Sweet Potatoes

Pan-seared chicken sausage and fluffy egg whites served over oven-roasted sweet potato cubes finished with a hint of smoky paprika.

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NUTRITION

536kcal
Protein
44.8g
Fat
17.7g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

220g Liquid Egg Whites

100g Chicken Sausage, sliced

200g Sweet Potato, cubed

1 tsp Avocado Oil

1 cup 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 half of the avocado oil and a pinch of salt and smoky paprika.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are tender and the edges are caramelized.

  • 4

    While the potatoes roast, heat the remaining avocado oil in a large non-stick skillet over medium heat.

  • 5

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

  • 6

    Stir in the baby spinach and cook just until it begins to wilt.

  • 7

    Lower the heat slightly and pour in the liquid egg whites, stirring gently with a spatula until the eggs are set and fluffy.

  • 8

    Divide the roasted sweet potatoes into bowls and top with the egg white and sausage scramble.

Egg White Scramble with Chicken 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 Chicken Sausage and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Sausage and Roasted Sweet Potatoes

Pan-seared chicken sausage and fluffy egg whites served over oven-roasted sweet potato cubes finished with a hint of smoky paprika.

NUTRITION

536kcal
Protein
44.8g
Fat
17.7g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

220g Liquid Egg Whites

100g Chicken Sausage, sliced

200g Sweet Potato, cubed

1 tsp Avocado Oil

1 cup 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 half of the avocado oil and a pinch of salt and smoky paprika.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are tender and the edges are caramelized.

  • 4

    While the potatoes roast, heat the remaining avocado oil in a large non-stick skillet over medium heat.

  • 5

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

  • 6

    Stir in the baby spinach and cook just until it begins to wilt.

  • 7

    Lower the heat slightly and pour in the liquid egg whites, stirring gently with a spatula until the eggs are set and fluffy.

  • 8

    Divide the roasted sweet potatoes into bowls and top with the egg white and sausage scramble.