YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Roasted Sweet Potatoes
Pan-scrambled egg whites and lean turkey tossed with wilted spinach, served alongside oven-roasted sweet potato cubes with a hint of caramelized sweetness.
INGREDIENTS
0.5 cup Liquid Egg Whites
2 oz Ground Turkey (99% lean)
150 grams Sweet Potato, cubed
2 cups Fresh Spinach
2 tsp 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 in a single layer and roast for 20-25 minutes until tender and lightly browned.
While potatoes roast, heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the ground turkey to the skillet and cook until browned and fully cooked through, breaking it into small crumbles.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Lower the heat slightly and pour in the liquid egg whites, scrambling them gently with the turkey and spinach until set.
Transfer the scramble to a plate and serve alongside the warm roasted sweet potatoes.