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 alongside oven-roasted sweet potato cubes for a satisfyingly caramelized finish.
INGREDIENTS
2.5 oz Ground Turkey Breast (99% Lean)
0.5 cup Egg Whites
180g Sweet Potato, cubed
1 cup Fresh Spinach
2 tsp Avocado Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with 1 teaspoon of avocado oil and a pinch of sea salt.
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and browned.
While the potatoes are roasting, heat the remaining 1 teaspoon of avocado oil in a large non-stick skillet over medium heat.
Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and cooked through.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Lower the heat slightly and pour the egg whites into the skillet with the turkey and spinach.
Gently scramble the mixture until the egg whites are fully set and opaque.
Plate the scramble alongside the roasted sweet potatoes and season with black pepper to taste.