YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Sausage Scramble with Roasted Potatoes
Fluffy egg whites scrambled with savory chicken sausage and spinach, served alongside red potatoes roasted until golden and crisp.
INGREDIENTS
170g Liquid Egg Whites
23g Chicken Sausage, sliced
225g Red Potatoes, diced
10g Extra Virgin Olive Oil
30g Fresh Spinach
30g Red Bell Pepper, diced
1g Dried Rosemary
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, toss the diced red potatoes with 5g of olive oil, dried rosemary, and a pinch of sea salt.
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and crisp.
While the potatoes are roasting, heat the remaining 5g of olive oil in a non-stick skillet over medium heat.
Add the diced red bell peppers and sliced chicken sausage to the skillet, sautéing for about 4 minutes until the sausage is lightly browned.
Add the fresh spinach to the skillet and stir until it is just wilted.
Lower the heat slightly and pour in the egg whites, scrambling them gently with a spatula until they are fully set and fluffy.
Plate the egg white scramble alongside the roasted rosemary potatoes and serve immediately.