YOUR SOLIN GENERATED RECIPE
Crispy Turkey Sausage and Spinach Egg Scramble with Roasted Sweet Potatoes
Sautéed turkey sausage and eggs scrambled with baby spinach, served with oven-roasted sweet potato cubes for a satisfying, caramelized finish.
INGREDIENTS
1 cup cubed Sweet Potato
1.5 ounces Turkey Sausage, sliced
2 large Eggs
1/4 cup liquid Egg Whites
2 cups fresh Baby Spinach
2 tablespoons Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one tablespoon of avocado oil and a pinch of sea salt.
Roast the sweet potatoes for 20 to 25 minutes, flipping halfway through, until they are tender and golden.
While the potatoes roast, heat the remaining tablespoon of avocado oil in a non-stick skillet over medium heat.
Add the sliced turkey sausage to the skillet and cook until browned and crispy on both sides.
Add the baby spinach to the skillet and sauté for 1 to 2 minutes until just wilted.
Whisk the whole eggs and egg whites together in a small bowl, then pour them into the skillet with the sausage and spinach.
Gently scramble the eggs until they are fully set but still moist.
Plate the egg scramble alongside the roasted sweet potatoes and season with fresh black pepper.