YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Roasted Tomatoes
A light yet flavorful morning scramble featuring delicate egg whites tossed with fresh spinach and paired with roasted cherry tomatoes and tender diced potatoes. Finished with a touch of olive oil and butter, this dish offers a balanced start to your day with vibrant colors and a satisfying, clean taste.
INGREDIENTS
2 large egg whites (66g)
1 cup fresh spinach
1/2 cup cherry tomatoes
1/2 cup diced potatoes
1 tsp olive oil (for tomatoes)
2 tsp olive oil (for scramble)
1 tsp butter (for sauteing potatoes)
PREPARATION
Preheat your oven to 400°F.
Toss the diced potatoes with a pinch of salt and 1 teaspoon of olive oil, then spread them evenly on a baking sheet. Roast for about 15-20 minutes until tender and lightly browned.
Meanwhile, in a small baking dish or oven-safe skillet, add the cherry tomatoes. Drizzle with a splash of olive oil, season with a pinch of salt and pepper, and place in the oven for the last 8-10 minutes of the potato roasting time.
In a bowl, whisk together the egg whites. Set aside.
Heat 2 teaspoons of olive oil in a non-stick pan on medium heat. Add the fresh spinach and let it wilt slightly.
Pour in the egg whites and gently stir, cooking until softly scrambled. Do not overcook to keep the scramble light and fluffy.
Once the potatoes are roasted and the tomatoes softened, remove them from the oven and add the 1 teaspoon of butter to the potatoes in the pan, stirring to melt and coat the cubes.
Plate the spinach egg white scramble and serve alongside the roasted tomatoes and potatoes.
Enjoy your balanced breakfast that beautifully marries fresh flavors with just the right amount of protein and calories.