YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato and Spinach Egg Skillet
Enjoy a hearty and nutritious skillet featuring herb-roasted sweet potatoes, vibrant spinach, and four free-range eggs crowned with creamy feta. This satisfying dish is perfect for any meal time, delivering a balanced dose of protein, carbs, and healthy fats with aromatic herbs for extra flavor.
INGREDIENTS
4 eggs
1 medium sweet potato
2 cups spinach
1 teaspoon olive oil
50 grams feta cheese
1 teaspoon mixed dried herbs
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Dice the sweet potato into small cubes and toss with olive oil, mixed dried herbs, salt, and pepper.
Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
While the sweet potato is roasting, heat a non-stick skillet over medium heat and add the diced sweet potato once done.
Add the raw spinach to the skillet and sauté until wilted, about 2-3 minutes.
Crack the eggs directly into the skillet, ensuring an even distribution. Reduce heat slightly and cook until the eggs are set to your preference.
Sprinkle crumbled feta cheese over the skillet just before the eggs finish cooking to soften slightly with the residual heat.
Season with additional salt and pepper if needed, and serve warm.