YOUR SOLIN GENERATED RECIPE
Egg White Vegetable Scramble with Roasted Sweet Potato and Turkey Sausage
Sautéed egg whites with garden veggies served alongside roasted sweet potatoes and savory turkey sausage, topped with creamy avocado.
INGREDIENTS
0.5 cup Egg Whites
2.1 ounces Lean Turkey Sausage
150 grams Sweet Potato
50 grams Red Bell Pepper
30 grams Fresh Spinach
30 grams Red Onion
1 teaspoon Extra Virgin Olive Oil
50 grams Avocado
PREPARATION
Preheat your oven to 400°F (200°C).
Dice the sweet potato into 1/2-inch cubes and toss with half of the olive oil and a pinch of sea salt.
Spread the sweet potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until tender and slightly browned.
While the potatoes roast, slice the turkey sausage into rounds and brown them in a non-stick skillet over medium heat.
Add the remaining olive oil to the skillet along with the diced red onion and bell pepper, sautéing for 3-4 minutes until softened.
Lower the heat slightly and pour in the egg whites, stirring constantly to scramble.
When the egg whites are nearly set, fold in the fresh spinach and cook just until wilted.
Serve the egg white scramble alongside the roasted sweet potatoes and browned sausage.
Top the dish with fresh avocado slices and optional cracked black pepper.