YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Sausage Scramble with Roasted Potatoes
Fluffy egg whites scrambled with savory chicken sausage and fresh spinach, served alongside golden roasted potatoes with a hint of smoky paprika.
INGREDIENTS
1 cup Liquid Egg Whites
1 link Lean Chicken Sausage, sliced
3/4 cup Diced Red Potatoes
1 cup Fresh Baby Spinach
1/2 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced red potatoes with the olive oil and a pinch of sea salt and smoky paprika.
Spread the potatoes on the baking sheet and roast for 20 minutes until they are tender and golden.
While the potatoes roast, slice the chicken sausage into thin rounds.
Heat a non-stick skillet over medium heat and lightly brown the sausage rounds for 3-4 minutes.
Add the baby spinach to the skillet and sauté until just wilted.
Lower the heat slightly and pour in the liquid egg whites.
Gently fold the egg whites with a spatula until they are set and fluffy.
Plate the scramble alongside the roasted potatoes and enjoy immediately.