YOUR SOLIN GENERATED RECIPE
Hearty Grand Slam Breakfast Skillet
Sautéed sweet potatoes and savory chicken sausage tossed with fluffy eggs for a protein-packed meal that delivers a satisfying crunch.
INGREDIENTS
0.25 tbsp extra virgin olive oil
2 oz chicken sausage
0.25 cup sweet potato
2 large eggs
0.75 cup liquid egg whites
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the diced sweet potatoes to the skillet and cook for 8 to 10 minutes, stirring occasionally, until tender and golden brown.
Slice the chicken sausage into half-inch rounds and add them to the skillet, browning for 3 to 4 minutes until slightly crisp.
Stir in the fresh baby spinach and cook for 1 minute until just wilted.
In a small bowl, whisk together the eggs, liquid egg whites, sea salt, black pepper, and garlic powder.
Lower the heat to medium-low and pour the egg mixture into the skillet.
Gently scramble the eggs with a spatula until they are fully set and fluffy.
Remove from heat and serve immediately.