YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Sausage Scramble with Spinach and Roasted Sweet Potato
Pan-scrambled egg whites and lean turkey sausage served alongside oven-roasted sweet potato and wilted spinach, finished with a pinch of smoky paprika.
INGREDIENTS
3 links Lean Turkey Sausage
5 ounces Liquid Egg Whites
130 grams Sweet Potato
2 cups Fresh Baby Spinach
2 teaspoons Avocado Oil
0.25 teaspoon Smoked Paprika
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the sweet potato and cut it into small, even 1/2-inch cubes.
Toss the sweet potato cubes with one teaspoon of avocado oil and a pinch of salt on the prepared baking sheet.
Roast the sweet potatoes for 20-25 minutes until they are tender and start to become caramelized.
While the potatoes are roasting, slice the turkey sausage links into bite-sized rounds.
Heat the remaining teaspoon of avocado oil in a large non-stick skillet over medium heat.
Add the sliced turkey sausage to the skillet and cook for 3-4 minutes until lightly browned.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until it is just wilted.
Reduce the heat to medium-low and pour the liquid egg whites into the skillet.
Gently fold the egg whites into the sausage and spinach mixture, cooking until they are set and fluffy.
Season the scramble with smoked paprika, salt, and black pepper to taste.
Serve the egg white scramble immediately alongside the roasted sweet potato cubes.