YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Roasted Sweet Potato
Pan-scrambled egg whites and lean ground turkey tossed with fresh spinach, served with a side of oven-roasted sweet potato cubes for a satisfyingly sweet crunch.
INGREDIENTS
3.5 oz Ground Turkey (93% Lean)
0.5 cup Liquid Egg Whites
140g Sweet Potato, cubed
1 cup Fresh Spinach
2 tsp Extra Virgin Olive Oil
Pinch of Garlic Powder, Salt, and Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with 1 teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20 to 25 minutes until they are tender and the edges start to turn a golden brown.
While the potatoes roast, heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the ground turkey to the skillet, season with garlic powder, salt, and pepper, and cook while breaking it apart until fully browned.
Stir in the fresh spinach and sauté for 1 to 2 minutes until the leaves are wilted.
Lower the heat slightly and pour the egg whites into the skillet with the turkey and spinach.
Gently scramble the mixture until the egg whites are fully set and opaque.
Plate the turkey and egg scramble alongside the roasted sweet potatoes and enjoy while hot.