YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Chicken Sausage and Roasted Potatoes
Soft scrambled eggs and savory chicken sausage served with crispy roasted potatoes and tender broccoli florets, finished with a dash of cracked black pepper.
INGREDIENTS
2 Large Eggs
1/4 cup Egg Whites
1 link Chicken Sausage
100g Red Potatoes, diced
50g Broccoli florets
1 tsp Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced red potatoes and broccoli florets with half of the avocado oil and a pinch of sea salt.
Spread the vegetables on the baking sheet and roast for 20-25 minutes until the potatoes are golden and crispy.
While the vegetables roast, slice the chicken sausage into bite-sized rounds.
Heat the remaining avocado oil in a non-stick skillet over medium heat and brown the sausage for 3-4 minutes.
In a small bowl, whisk together the whole eggs and egg whites.
Lower the heat to medium-low and pour the egg mixture into the skillet with the sausage.
Gently stir the eggs with a spatula until they are just set and fluffy.
Serve the egg and sausage scramble immediately alongside the roasted potatoes and broccoli.