YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Roasted Sweet Potatoes
Pan-scrambled egg whites and lean turkey tossed with fresh spinach, served alongside oven-roasted sweet potato cubes for a satisfyingly crisp finish.
INGREDIENTS
3.5 ounces Lean Ground Turkey
0.5 cup Liquid Egg Whites
120 grams Sweet Potato, cubed
2 cups Fresh Spinach
2 teaspoons Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until tender and golden.
While potatoes roast, heat the remaining teaspoon of oil in a non-stick skillet over medium heat.
Add the ground turkey to the skillet, breaking it apart with a spatula and cooking until browned and cooked through.
Stir in the fresh spinach and cook for one minute until just wilted.
Lower the heat slightly and pour in the egg whites, stirring gently until the eggs are set and fluffy.
Plate the turkey and egg scramble immediately alongside the hot roasted sweet potatoes.