YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Roasted Sweet Potatoes
Savor a light yet satisfying breakfast featuring fluffy egg white scramble infused with fresh spinach, paired with perfectly roasted sweet potatoes and a hint of tangy feta. A delicate balance of savory and natural sweetness makes this dish both nutritious and irresistibly flavorful.
INGREDIENTS
0.75 cup Egg Whites (182g)
1 cup Fresh Spinach (30g)
1 medium Sweet Potato (114g)
0.25 cup Crumbled Feta Cheese (28g)
2 teaspoons Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces.
Toss the sweet potato cubes with 1 teaspoon of olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the sweet potatoes in the oven for about 20-25 minutes, or until tender and lightly browned, stirring halfway through.
While the sweet potatoes are roasting, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted.
Pour in the egg whites and gently scramble with the spinach, cooking until just set. Season with a pinch of salt and pepper.
Once the eggs are cooked and the sweet potatoes are roasted, plate the scramble and top with crumbled feta cheese.
Serve warm and enjoy your balanced, nutrient-packed breakfast.