Name: Egg White and Chicken Sausage Scramble with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Egg Whites; 2 links Chicken Sausage, sliced; 150 grams Sweet Potato, cubed; 1 tablespoon Olive Oil; 1 cup Baby Spinach; 0.5 cup Bell Peppers, diced; 50 grams Avocado, sliced

Nutrition

Per serving

697 calories

Protein: 58g; 33% of calories
Carbs: 45g; 26% of calories
Fat: 32g; 41% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the sweet potatoes for 20-25 minutes until tender and crispy on the edges.
While potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.
Add the sliced chicken sausage and diced bell peppers to the skillet, sautéing for 5 minutes until browned.
Pour in the egg whites and cook, stirring frequently, until they begin to set.
Fold in the baby spinach and cook for 1-2 minutes until the spinach is wilted and the egg whites are fully cooked.
Plate the egg white and sausage scramble alongside the roasted sweet potatoes, and top with sliced avocado.

Nutrition

Ingredients

Instructions

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