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: 4 ounces Chicken Sausage, sliced; 2/3 cup Egg Whites; 1.5 cups Sweet Potato, cubed; 2 tablespoons Extra Virgin Olive Oil; 1 cup Baby Spinach; 1/4 medium Avocado, sliced

Nutrition

Per serving

728 calories

Protein: 41g; 22% of calories
Carbs: 49g; 27% of calories
Fat: 42g; 51% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with one tablespoon of olive oil and a pinch of sea salt on the prepared baking sheet.
Roast the sweet potatoes for 20 to 25 minutes, tossing halfway through, until they are tender and slightly caramelized.
While the potatoes roast, heat the remaining tablespoon of olive oil in a large non-stick skillet over medium heat.
Add the sliced chicken sausage to the skillet and sauté for 4 to 5 minutes until browned and heated through.
Lower the heat slightly and pour in the egg whites, adding the baby spinach immediately.
Gently scramble the mixture with a spatula until the egg whites are fully set and the spinach has wilted.
Serve the scramble warm alongside the roasted sweet potatoes and top with the fresh avocado slices.

Nutrition

Ingredients

Instructions

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