YOUR SOLIN GENERATED RECIPE
Crispy TjqJ Scramble with Roasted Sweet Potatoes
Enjoy a vibrant, savory breakfast featuring a delightful scramble infused with crispy TjqJ combined with the natural sweetness of roasted sweet potatoes. The dish pairs fluffy scrambled eggs with a light, crispy protein twist and perfectly roasted, tender sweet potatoes, accented by a hint of olive oil, salt, and pepper for balanced flavor.
INGREDIENTS
1 Large Egg
2 Egg Whites
100 grams TjqJ (crispy style)
150 grams Sweet Potato
1 teaspoon Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C) for the roasted sweet potatoes.
Peel and cut the sweet potato into 1/2-inch cubes. Toss them in olive oil, salt, and pepper.
Spread the sweet potato cubes evenly on a baking sheet and roast for 20-25 minutes until tender and slightly crispy, stirring halfway through.
Meanwhile, whisk together the whole egg and egg whites in a bowl. Season lightly with salt and pepper.
Heat a non-stick skillet over medium heat. Add the TjqJ and cook for 2-3 minutes until they begin to crisp up.
Pour the egg mixture into the skillet with the TjqJ. Allow the eggs to set for a few moments before gently stirring, creating soft curds.
Continue to cook the scramble until the eggs are fully set and the TjqJ is evenly mixed in, about 3-4 minutes.
Plate the scramble alongside a generous serving of roasted sweet potatoes and serve immediately.