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 cubed sweet potatoes roasted until golden.
INGREDIENTS
3 ounces Ground Turkey (93% lean)
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 (200°C) and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden brown.
While the potatoes roast, heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until browned and fully cooked through.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until it begins to wilt.
Lower the heat slightly and pour in the liquid egg whites, stirring constantly until the whites are set and fluffy.
Plate the turkey and egg white scramble alongside the roasted sweet potatoes and season with black pepper to taste.