YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted sweet potatoes and peppers tossed with fluffy, protein-packed scrambled eggs and savory chicken sausage for a vibrant and satisfying morning meal.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
0.5 link chicken apple sausage
0.5 cup sweet potato
0.5 cup red bell pepper
1 cup baby spinach
0 tsp extra virgin olive oil
0 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Dice the sweet potato and red bell pepper into small, uniform cubes.
Toss the sweet potato and pepper with olive oil, sea salt, and garlic powder on the baking sheet.
Roast the vegetables for 15-20 minutes until the sweet potatoes are tender and the edges are slightly caramelized.
While the vegetables roast, whisk the whole eggs and liquid egg whites together in a medium bowl until well combined.
Heat the ghee in a large non-stick skillet over medium heat. Slice the chicken sausage into rounds and sauté until browned on both sides.
Add the roasted vegetables and baby spinach to the skillet, stirring for 1 minute until the spinach begins to wilt.
Reduce heat to medium-low and pour the egg mixture into the skillet.
Gently fold the eggs with a spatula, moving them constantly until they are cooked through but still soft and moist.
Season with black pepper and serve immediately.