YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Sausage Scramble with Roasted Veggies
Pan-scrambled egg whites and savory chicken sausage served with oven-roasted sweet potatoes and peppers, finished with a dash of smoky paprika.
INGREDIENTS
1 cup Egg Whites
1.5 links Chicken Sausage, sliced
100g Sweet Potato, diced
0.5 cup Red Bell Pepper, chopped
0.5 cup Zucchini, sliced
1 tablespoon Olive Oil
Pinch of Smoky Paprika, Salt, and Pepper
PREPARATION
Preheat your oven to 400°F (200°C).
On a parchment-lined baking sheet, toss the diced sweet potatoes, bell peppers, and zucchini with half of the olive oil, salt, and pepper.
Roast the vegetables for 20-25 minutes, or until the sweet potatoes are tender and slightly browned.
While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium heat.
Add the sliced chicken sausage to the skillet and sauté for 3-4 minutes until golden brown.
Pour the egg whites into the skillet with the sausage, stirring gently until the whites are fully cooked and fluffy.
Plate the egg white and sausage scramble alongside the roasted vegetables.
Garnish with a sprinkle of smoky paprika for a warm, earthy finish.