YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Potatoes
Crispy oven-roasted potatoes paired with fluffy scrambled eggs and savory chicken sausage, finished with wilted spinach for a vibrant and satisfying start to your morning.
INGREDIENTS
0.5 medium Yellow potato
0.25 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
2 large Eggs
0.75 cup Liquid egg whites
1 link Organic chicken sausage
1 cup Fresh baby spinach
0 tbsp Ghee
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed yellow potato with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
Spread the potatoes in a single layer and roast for 20 minutes until they are golden and crispy.
While potatoes roast, whisk the whole eggs and liquid egg whites together in a medium bowl.
Heat the ghee in a large non-stick skillet over medium heat.
Add the sliced chicken sausage to the skillet and sauté for 3 minutes until browned.
Reduce the heat to medium-low and pour the egg mixture into the skillet with the sausage.
Use a spatula to gently push the eggs across the pan, creating soft curds.
When the eggs are nearly set, add the fresh baby spinach and fold gently until the leaves are wilted.
Plate the scrambled eggs and sausage alongside the roasted potatoes and serve immediately.