YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Sausage Scramble with Roasted Sweet Potatoes
Pan-scrambled egg whites and savory turkey sausage tossed with sautéed peppers and spinach, served alongside golden roasted sweet potatoes with a hint of toasted garlic.
INGREDIENTS
1.5 cups cubed Sweet Potato
2 links Turkey Sausage
0.5 cup Liquid Egg Whites
1 tablespoon Avocado Oil
0.5 cup chopped Red Bell Pepper
0.25 cup chopped Yellow Onion
1 cup Baby Spinach
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt on the prepared baking sheet.
Spread the potatoes in a single layer and roast for 20-25 minutes until they are tender and caramelized.
While the potatoes roast, heat the remaining avocado oil in a large non-stick skillet over medium heat.
Add the diced onion and red bell pepper to the skillet and sauté for about 5 minutes until the vegetables have softened.
Slice the turkey sausage into rounds and add them to the skillet, cooking for 3 minutes until lightly browned.
Lower the heat slightly and pour in the liquid egg whites, stirring constantly with a spatula until the eggs are set and fluffy.
Fold in the baby spinach and stir for 1 minute until the leaves are just wilted.
Remove from heat and serve the egg white scramble immediately alongside the warm roasted sweet potatoes.