YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Roasted Sweet Potato
Pan-scrambled egg whites and lean turkey tossed with fresh baby spinach, served with cubes of oven-roasted sweet potato for a hint of caramelized sweetness.
INGREDIENTS
2 ounces Ground Turkey (93% lean)
0.75 cup Liquid Egg Whites
2 cups Fresh Baby Spinach
130 grams Sweet Potato, cubed
1 teaspoon Avocado Oil
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 avocado oil and a pinch of sea salt, then roast for 20 minutes until tender and slightly browned.
While the potatoes roast, heat the remaining avocado oil in a non-stick skillet over medium heat.
Add the ground turkey to the skillet, breaking it apart with a spatula until it is fully browned and cooked through.
Add the fresh baby spinach to the turkey and sauté for one minute until the leaves are just wilted.
Lower the heat slightly and pour in the liquid egg whites, stirring gently until the eggs are soft-scrambled and fully set.
Plate the turkey and egg scramble alongside the roasted sweet potatoes and finish with a crack of fresh black pepper.