YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Sausage Scramble with Roasted Sweet Potato
Pan-scrambled egg whites and lean turkey sausage served over oven-roasted sweet potato cubes and wilted spinach, finished with a hint of smoky paprika.
INGREDIENTS
0.75 cup Egg Whites
2.5 ounces Turkey Sausage, crumbled
0.75 cup Sweet Potato, cubed
1 teaspoon Olive Oil
0.5 cup Red Bell Pepper, diced
1 cup Baby Spinach
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 salt, then roast for 20 minutes until tender and slightly caramelized.
While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.
Add the turkey sausage and diced red bell peppers to the skillet, sautéing until the sausage is browned and the peppers are soft.
Lower the heat and pour in the egg whites, stirring constantly to create a soft scramble.
Just before the eggs are fully set, fold in the baby spinach and allow it to wilt from the residual heat.
Plate the roasted sweet potatoes and top with the egg white and sausage scramble, seasoning with a touch of smoky paprika if desired.