YOUR SOLIN GENERATED RECIPE
Cheesy Scrambled Eggs with Roasted Potatoes and Spinach
Savor a hearty breakfast plate featuring fluffy, cheesy scrambled eggs paired with crisp roasted potato cubes and fresh spinach. The savory medley delivers a balanced start to your day that's both satisfying and energizing.
INGREDIENTS
3 large Eggs (150g total)
100g Potato
1 oz Cheddar Cheese (28g)
1 cup fresh Spinach (30g)
1/2 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F for roasting the potatoes.
Cube the potato into bite-sized pieces, toss with 1/2 teaspoon olive oil, salt, and pepper, and spread evenly on a baking sheet.
Roast the potatoes in the oven for about 20-25 minutes, or until they are golden and tender, stirring halfway through for even cooking.
While the potatoes are roasting, whisk the eggs in a bowl and season lightly with salt and pepper.
Heat a non-stick skillet over medium-low heat and add the eggs. Stir gently to create soft scrambled eggs, cooking until just set.
Just before the eggs finish cooking, fold in the shredded cheddar cheese and fresh spinach, allowing the cheese to melt slightly and the spinach to wilt.
Plate the cheesy scrambled eggs alongside the roasted potatoes and enjoy a balanced and flavorful breakfast.