YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes
A wholesome, lightly creamy scrambled eggs paired with a subtle sauté of spinach and golden roasted sweet potatoes. The dish delights with tender eggs enriched by a touch of half-and-half and butter, balanced by the natural sweetness of roasted potatoes, making it a gentle yet satisfying start to your day.
INGREDIENTS
1 whole egg
1 large egg white
1/2 cup raw spinach
1 tbsp half-and-half
1 tsp butter
1 tbsp olive oil (for sauté)
1.5 medium sweet potatoes
1 tsp olive oil (for roasting)
Salt and pepper to taste
PREPARATION
Preheat your oven to 425°F. Peel (if desired) and cut the sweet potato into 1-inch cubes. Toss them with 1 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Meanwhile, whisk the whole egg, egg white, half-and-half, and a pinch of salt and pepper in a bowl.
Heat a non-stick skillet over medium-low heat and add 1 tsp butter. Once melted, pour in the egg mixture and gently stir with a spatula, cooking slowly until the eggs are softly scrambled and creamy.
In a separate pan, heat 1 tbsp olive oil over medium heat. Add the 1/2 cup raw spinach and sauté briefly until just wilted. Season lightly with salt and pepper.
Plate the creamy scrambled eggs alongside the sautéed spinach and a generous serving of roasted sweet potatoes. Serve warm and enjoy your balanced breakfast.