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 with oven-roasted sweet potato cubes for a satisfyingly caramelized finish.
INGREDIENTS
0.75 cup Liquid Egg Whites
2 ounces Ground Turkey (93% lean)
1.25 cups Sweet Potato (cubed)
2 cups Fresh Spinach
1.5 teaspoons Extra Virgin Olive Oil
0.25 teaspoon Garlic Powder
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of olive oil, sea salt, and black pepper.
Spread the potatoes in a single layer and roast for 20 to 25 minutes until tender and slightly browned.
While the potatoes roast, heat the remaining half teaspoon of olive oil in a non-stick skillet over medium heat.
Add the ground turkey to the skillet and cook until fully browned, breaking it into small crumbles as it cooks.
Add the fresh spinach to the skillet and sauté for 1 to 2 minutes until the leaves are just wilted.
Pour the liquid egg whites into the skillet and season with garlic powder, salt, and pepper.
Gently stir the mixture with a spatula until the egg whites are fully set and fluffy.
Plate the turkey and spinach scramble alongside the roasted sweet potatoes and serve immediately.