YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Sausage Scramble with Roasted Sweet Potatoes
Pan-scrambled egg whites and savory turkey sausage served with oven-roasted sweet potato cubes and fresh avocado, finished with a sprinkle of toasted sea salt.
INGREDIENTS
0.75 cup Egg Whites
2.6 ounces Turkey Sausage links
2 cups cubed Sweet Potato
1.5 tablespoons Avocado Oil
0.5 medium Avocado
1 cup Baby Spinach
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and the edges are caramelized.
While the potatoes roast, heat the remaining avocado oil in a large non-stick skillet over medium heat.
Slice the turkey sausage into rounds and add them to the skillet, browning for 3-4 minutes per side.
Add the baby spinach to the skillet and sauté for 1 minute until just wilted.
Reduce the heat to medium-low and pour in the egg whites, stirring gently with a spatula until they are fully set and fluffy.
Divide the roasted sweet potatoes and the egg white scramble between plates.
Top with fresh sliced avocado and a final crack of black pepper before serving.