YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato Hash
Enjoy a velvety scramble of eggs enriched with a splash of almond milk and melted low‐fat cheese, tossed with tender spinach. Paired with a crisp, roasted sweet potato hash drizzled with a hint of olive oil, this balanced meal delights your taste buds while meeting your macro goals.
INGREDIENTS
3 large Whole Eggs
3 Egg Whites
1 ounce Low-Fat Shredded Cheese
1 cup Fresh Spinach
100 grams Sweet Potato, diced
1 teaspoon Olive Oil
2 tablespoons Unsweetened Almond Milk
PREPARATION
Preheat your oven to 400°F. Toss the diced sweet potato with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
In a bowl, whisk together the whole eggs, egg whites, and unsweetened almond milk until well combined and slightly frothy.
Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and allow it to set gently. Before the eggs fully set, add the fresh spinach and low-fat shredded cheese.
Slowly stir the eggs using a spatula to create soft curds. Continue to cook until the eggs are creamy and just set, taking care not to overcook.
Serve the creamy scrambled eggs alongside the warm roasted sweet potato hash. Enjoy immediately for a comforting, balanced meal.