YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Roasted Sweet Potatoes
Start your day with a light yet satisfying breakfast featuring a fluffy egg white and spinach scramble paired with perfectly roasted sweet potatoes. The delicate flavors of spinach and the natural sweetness of the potatoes complement the subtle egg whites, offering a nutritious boost to fuel your morning.
INGREDIENTS
4 large egg whites (approx. 132g)
1 cup raw spinach (30g)
200g raw sweet potato
1 tsp olive oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato into small, even pieces.
Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
Roast the sweet potatoes in the preheated oven for about 20-25 minutes, stirring halfway through, until they are tender and slightly crispy on the edges.
While the sweet potatoes are roasting, heat a non-stick skillet over medium heat.
Add the egg whites to the skillet and allow them to begin setting.
When the egg whites are starting to firm up, add the spinach and season with a pinch of salt and pepper.
Gently stir the mixture until the spinach is wilted and the egg whites are cooked through, about 2-3 minutes.
Plate the scramble alongside the roasted sweet potatoes and serve warm.