YOUR SOLIN GENERATED RECIPE
Crispy Chicken Sausage Egg White Scramble with Roasted Cauliflower
Pan-seared chicken sausage and egg whites scrambled with roasted cauliflower and sweet potatoes, finished with creamy avocado.
INGREDIENTS
2.6 oz Chicken Apple Sausage, sliced
0.6 cup Egg Whites
1.5 cups Cauliflower florets
100g Cooked Sweet Potato, cubed
50g Avocado, sliced
2 tsp Extra Virgin Olive Oil
1 cup Baby Spinach
PREPARATION
Preheat your oven or air fryer to 400°F.
Toss the cauliflower florets and cubed sweet potato with one teaspoon of olive oil and a pinch of sea salt.
Roast the vegetables for 15-20 minutes until the cauliflower is tender and slightly charred.
While vegetables roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
Add the sliced chicken sausage to the skillet and sear until browned and crispy on both sides.
Lower the heat slightly and pour in the egg whites, stirring gently to scramble.
Fold in the baby spinach just as the eggs begin to set, cooking until the greens are wilted.
Plate the egg and sausage scramble alongside the roasted cauliflower and sweet potatoes.
Top with fresh avocado slices and a crack of black pepper before serving.