YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Sausage Scramble with Roasted Sweet Potatoes
Pan-scrambled egg whites and lean turkey sausage tossed with baby spinach, served alongside oven-roasted sweet potato cubes for a satisfying finish with a hint of smoky paprika.
INGREDIENTS
0.75 cup Egg Whites
2 ounces Turkey Sausage breakfast links
1 cup cubed Sweet Potato
1.5 teaspoons Avocado Oil
1 cup Baby Spinach
0.25 cup diced Red Bell Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with 1 teaspoon of avocado oil and a pinch of salt and smoky paprika, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized on the edges.
While the potatoes roast, heat the remaining 0.5 teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the turkey sausage and diced red bell pepper to the skillet, sautéing until the sausage is browned and the peppers are soft.
Add the baby spinach to the skillet and stir until just wilted.
Pour the egg whites into the skillet and scramble gently with the sausage and vegetables until the eggs are fully set.
Plate the egg white scramble alongside the roasted sweet potatoes and serve immediately.