YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Roasted Sweet Potatoes
Start your day with this light and flavorful egg white scramble, bursting with fresh spinach and served alongside perfectly roasted sweet potatoes. This dairy-free, sugar-free, and gluten-free breakfast is balanced in taste and nutrition – a harmonious blend of savory eggs and natural sweetness that’s both satisfying and energizing.
INGREDIENTS
5 large egg whites
1 cup spinach
1 medium sweet potato
2 slices turkey bacon
1 teaspoon olive oil
PREPARATION
Preheat your oven to 400°F. Wash the sweet potato, prick it with a fork, and place it on a baking tray. Roast in the oven for 25-30 minutes until tender.
While the sweet potato roasts, lightly heat a non-stick skillet over medium heat and add the turkey bacon. Cook until crispy on both sides, then transfer to a cutting board to roughly chop.
In the same skillet, add the olive oil and toss in the spinach. Sauté for about 1 minute until the spinach wilts slightly.
Pour in the egg whites and gently stir with the spinach. Cook until the eggs begin to set, about 3-4 minutes, stirring occasionally to form soft curds. Stir in the chopped turkey bacon towards the end.
Plate the egg white scramble alongside the roasted sweet potato. Serve warm and enjoy your healthy, balanced breakfast.