YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Sausage Scramble with Roasted Potatoes
Sautéed egg whites and savory chicken sausage tossed with wilted baby spinach, served alongside golden roasted potatoes for a satisfying crunch.
INGREDIENTS
0.75 cup Egg Whites
1.5 links Chicken Sausage
120 grams Red Potatoes
1.5 teaspoons Avocado Oil
1 cup Baby Spinach
0.25 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the red potatoes into half-inch cubes and toss them with half of the avocado oil, garlic powder, and a pinch of sea salt.
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and crisp.
While the potatoes roast, slice the chicken sausage into thin rounds.
Heat the remaining avocado oil in a non-stick skillet over medium heat and sauté the sausage until lightly browned.
Add the baby spinach to the skillet and stir until it begins to wilt.
Lower the heat slightly and pour in the egg whites, stirring gently with a spatula until the eggs are fully set and fluffy.
Serve the egg white and sausage scramble immediately alongside the hot roasted potatoes.