YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Sausage Scramble with Spinach and Roasted Sweet Potatoes
Sautéed egg whites and lean turkey sausage scrambled with fresh spinach, served alongside oven-roasted sweet potatoes for a savory breakfast with a hint of caramelized sweetness.
INGREDIENTS
0.75 cup Egg Whites
1.6 ounces Turkey Sausage links, sliced
120 grams Sweet Potato, cubed
2 cups Baby Spinach
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes, turning halfway through, until they are tender and slightly browned.
While the potatoes roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
Add the sliced turkey sausage to the skillet and sauté for 3-4 minutes until lightly browned.
Add the baby spinach to the skillet and cook for 1-2 minutes until just wilted.
Reduce the heat to medium-low and pour in the egg whites.
Gently scramble the egg whites with the sausage and spinach until they are fully set and fluffy.
Plate the scramble alongside the roasted sweet potatoes and enjoy immediately.