YOUR SOLIN GENERATED RECIPE
Scrambled Egg Whites with Chicken Sausage and Roasted Potatoes
Skillet-scrambled egg whites and savory chicken sausage served with herb-roasted potatoes and wilted spinach, finished with a sprinkle of flaky sea salt.
INGREDIENTS
0.75 cup Liquid Egg Whites
1 link Chicken Sausage
150 grams Red Potato
2 teaspoons Avocado Oil
50 grams Red Bell Pepper
30 grams Baby Spinach
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the red potato into small half-inch cubes and toss with one teaspoon of avocado oil, salt, and dried rosemary.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and crispy.
While potatoes roast, slice the chicken sausage into rounds and dice the red bell pepper.
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the chicken sausage and bell peppers to the skillet, sautéing for 4-5 minutes until the sausage is browned.
Lower the heat slightly and pour in the liquid egg whites, stirring constantly until they are softly scrambled and set.
Add the baby spinach to the skillet during the last minute of cooking, folding it into the eggs until just wilted.
Plate the egg and sausage scramble alongside the roasted potatoes and serve immediately.