YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Turkey Sausage and Roasted Sweet Potato
Pan-scrambled eggs with savory turkey sausage and peppers, served alongside oven-roasted sweet potato cubes for a hint of caramelized sweetness.
INGREDIENTS
190g Sweet Potato
1 Large Egg
2 Large Egg Whites
2 oz Lean Turkey Sausage
2 tsp Extra Virgin Olive Oil
1/2 cup Red Bell Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into half-inch pieces, then toss with one teaspoon of olive oil and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until tender and lightly browned.
While the potatoes roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
Add the turkey sausage and diced red bell pepper to the skillet, cooking until the sausage is browned and the peppers are soft.
In a small bowl, whisk together the whole egg and egg whites until well combined.
Lower the heat to medium-low and pour the egg mixture into the skillet with the sausage and peppers.
Gently stir the eggs with a spatula until they are just set and fluffy.
Plate the scrambled eggs alongside the roasted sweet potatoes and season with fresh black pepper.