YOUR SOLIN GENERATED RECIPE
Grand Slam Breakfast Skillet
Sautéed chicken sausage and sweet potatoes pan-seared until golden and crisp, then topped with protein-rich eggs for a savory, satisfying start to your morning.
INGREDIENTS
4 oz chicken sausage
2 large eggs
0.5 cup egg whites
0.5 cup sweet potato
0.25 cup red bell pepper
0.25 cup yellow onion
0 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
1 tbsp fresh chives
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
Add the diced sweet potato and cook for 5-7 minutes, stirring occasionally, until they begin to soften and develop a golden-brown crust.
Slice the chicken sausage into rounds and add them to the skillet along with the diced onion and red bell pepper.
Sauté the mixture for another 4-5 minutes until the sausage is browned and the vegetables are tender.
In a small bowl, whisk together the eggs, egg whites, sea salt, black pepper, and smoked paprika.
Lower the heat to medium and pour the egg mixture over the sausage and vegetables in the skillet.
Cook undisturbed for 1-2 minutes, then gently scramble or fold until the eggs are just set and fluffy.
Remove from heat and garnish with freshly chopped chives before serving.