YOUR SOLIN GENERATED RECIPE
Egg White and Turkey Spinach Scramble with Roasted Sweet Potato
Pan-scrambled egg whites with lean ground turkey and fresh spinach, served alongside oven-roasted sweet potato cubes for a satisfying, caramelized finish.
INGREDIENTS
0.75 cup Egg Whites
2 ounces 93% Lean Ground Turkey
180 grams Sweet Potato, cubed
2 cups Baby Spinach
1 teaspoon Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into half-inch pieces.
Toss the sweet potato cubes with half of the 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 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 baby spinach to the turkey and sauté for 1-2 minutes until the leaves are wilted.
Reduce the heat to medium-low and pour in the egg whites.
Gently fold the egg whites into the turkey and spinach mixture, cooking until the whites are firm and opaque.
Serve the scramble immediately alongside the roasted sweet potatoes.