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 with a caramelized finish.
INGREDIENTS
150 grams Sweet Potato, cubed
2 ounces Ground Turkey (93% lean)
0.75 cup Liquid Egg Whites
1 cup Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with 1 teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and the edges are golden brown.
While the potatoes roast, heat the remaining teaspoon of olive oil in a large non-stick skillet over medium heat.
Add the ground turkey to the skillet, breaking it into small crumbles with a spatula, and cook until browned and no longer pink.
Pour the egg whites into the skillet with the turkey, stirring gently and frequently to create a soft scramble.
When the egg whites are nearly set, add the fresh spinach and fold it into the mixture until just wilted.
Serve the turkey and egg white scramble immediately alongside the roasted sweet potatoes.