YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Sausage Scramble with Crispy Potatoes
Pan-seared turkey sausage and egg whites scrambled with sautéed peppers and spinach, served alongside golden, herb-roasted potatoes with a satisfyingly crisp finish.
INGREDIENTS
3 ounces Turkey Sausage
150 grams Egg Whites
180 grams Russet Potato
1.5 teaspoons Avocado Oil
0.5 cup Red Bell Pepper
1 cup Baby Spinach
2 tablespoons Yellow Onion
PREPARATION
Dice the russet potatoes into small, even cubes and toss them with one teaspoon of avocado oil and a pinch of sea salt.
Roast the potatoes in an air fryer or oven at 400°F for 15-20 minutes until they are golden brown and crispy.
While the potatoes roast, heat the remaining half teaspoon of oil in a non-stick skillet over medium heat.
Add the diced onions, bell peppers, and sliced turkey sausage to the skillet and sauté until the vegetables are tender and the sausage is browned.
Pour the liquid egg whites into the skillet and stir gently with a spatula until the eggs are fully set and fluffy.
Fold in the baby spinach during the last 30 seconds of cooking until it is just wilted.
Plate the egg white scramble immediately alongside the crispy potatoes and enjoy while hot.