YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Roasted Sweet Potatoes
Fluffy egg whites scrambled with lean turkey and fresh spinach, served alongside oven-roasted sweet potato cubes for a satisfyingly crisp finish.
INGREDIENTS
0.75 cup Egg Whites
1.5 ounces Ground Turkey (93% Lean)
120 grams Sweet Potato, cubed
1 cup Fresh Spinach
1.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20 to 25 minutes, tossing halfway through, until they are tender and golden.
While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.
Add the ground turkey to the skillet and cook until browned and fully cooked through, breaking it into small crumbles.
Stir in the fresh spinach and sauté for about 1 minute until the leaves are just wilted.
Reduce the heat to medium-low and pour in the egg whites, scrambling gently with the turkey and spinach until the eggs are set.
Plate the scramble immediately alongside the hot roasted sweet potatoes.