YOUR SOLIN GENERATED RECIPE
Egg White and Ground Beef Scramble with Roasted Potatoes
Pan-scrambled lean ground beef and fluffy egg whites served with oven-roasted red potatoes and peppers for a satisfying breakfast with a savory, golden-brown finish.
INGREDIENTS
3 oz 96% Lean Ground Beef
0.75 cup Egg Whites
150g Red Potatoes
1 tsp Avocado Oil
0.5 cup Red Bell Pepper, diced
0.25 cup Onion, diced
PREPARATION
Preheat your oven to 400°F (200°C).
Dice the red potatoes into small, even cubes and toss them in a bowl with avocado oil, salt, pepper, and a pinch of garlic powder.
Spread the potatoes in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until they are tender and crisp.
While the potatoes roast, heat a large non-stick skillet over medium-high heat and add the ground beef, breaking it into small crumbles as it browns.
Add the diced bell peppers and onions to the skillet with the beef and sauté for about 4 minutes until the vegetables are tender.
Reduce the heat to medium and pour the egg whites into the skillet, stirring constantly until the eggs are fully cooked and fluffy.
Serve the beef and egg scramble immediately alongside the hot roasted potatoes.