YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Roasted Sweet Potato
Pan-scrambled egg whites and lean turkey tossed with fresh spinach, served alongside cubes of oven-roasted sweet potato for a satisfying crunch.
INGREDIENTS
3/4 cup Egg Whites
2 oz Ground Turkey (93% lean)
150g Sweet Potato
2 cups Fresh Spinach
2 tsp Avocado Oil
PREPARATION
Preheat your oven to 400 degrees Fahrenheit.
Peel and dice the sweet potato into small, uniform cubes.
Toss the sweet potato cubes with one teaspoon of avocado oil and a pinch of sea salt on a parchment-lined baking sheet.
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and slightly browned.
While potatoes roast, heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the ground turkey to the skillet, breaking it into small crumbles with a spatula, and cook until no longer pink.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted.
Lower the heat slightly and pour in the egg whites, stirring continuously until the eggs are fully set and scrambled with the turkey and spinach.
Plate the scramble alongside the roasted sweet potatoes and season with black pepper to taste.