YOUR SOLIN GENERATED RECIPE
Egg and Spinach Scramble with Roasted Sweet Potato
A vibrant and savory breakfast combining fluffy scrambled eggs enhanced with fresh spinach and succulent shrimp, paired with a perfectly roasted, naturally sweet potato. This dish is a smart start to your day, balancing satisfying protein with nutrient-rich vegetables and a hint of healthy olive oil flavor.
INGREDIENTS
2 large eggs (approx. 100g)
1 oz shrimp (approx. 28g)
1 cup fresh spinach (approx. 30g)
1 medium sweet potato (approx. 114g)
1 tbsp olive oil (approx. 13.5g)
PREPARATION
Preheat the oven to 400°F.
Wash the sweet potato thoroughly and pierce it a few times with a fork. Place it on a baking sheet and roast in the oven for about 40-45 minutes, or until tender.
While the sweet potato is roasting, heat the olive oil in a non-stick skillet over medium heat.
Add the shrimp and sauté for 1-2 minutes until they just turn pink; remove and set aside.
In the same skillet, add the fresh spinach and let it wilt slightly, then pour in the beaten eggs.
Gently scramble the eggs with the spinach until they start to form soft curds, then stir the shrimp back in for the last minute.
Plate the scramble alongside the roasted sweet potato, slice the potato open, and serve warm.