YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelette with Turkey Sausage and Roasted Sweet Potatoes
Pan-seared egg whites folded with sautéed spinach and turkey sausage, accompanied by oven-roasted sweet potato cubes that are tender and caramelized.
INGREDIENTS
7 ounces Egg Whites
2.1 ounces Pork-Free Turkey Sausage
6.3 ounces Sweet Potato, cubed
1 cup Fresh Spinach
2 teaspoons Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and tender.
While the potatoes roast, brown the turkey sausage in a non-stick skillet over medium heat, then set aside.
Add the spinach to the same skillet and sauté briefly until wilted, then remove and set aside.
Wipe the skillet clean, add the remaining teaspoon of oil, and pour in the whisked egg whites.
Cook the egg whites undisturbed until the edges are set and the center is almost firm.
Layer the cooked sausage and spinach on one half of the omelette, then fold the other half over the filling.
Slide the omelette onto a plate and serve immediately alongside the roasted sweet potatoes.