YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Sautéed Greens and Crispy Sweet Potato Hash
Delight in this wholesome dish featuring softly scrambled eggs enriched with a hint of cheddar, paired with a vibrant mix of sautéed kale and spinach, and served alongside a crispy sweet potato hash. The harmonious blend of flavors and textures promises a satisfying meal that’s both nutritious and delicious.
INGREDIENTS
3 Large Eggs
2 Egg Whites
1/4 cup Shredded Cheddar Cheese
1 Medium Sweet Potato, diced
1 cup Kale, chopped
1 cup Spinach
1/4 cup Diced Onion
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Peel and dice the sweet potato into small cubes for the hash.
Heat half the olive oil in a medium skillet over medium heat. Add the diced sweet potato and a pinch of salt. Cook, stirring occasionally, until the sweet potato is tender and slightly crispy, about 10-12 minutes. Remove from skillet and set aside.
In the same skillet, add the remaining olive oil. Sauté the diced onion until translucent, then add the chopped kale and spinach. Season lightly with salt and pepper, and cook until the greens are wilted, about 3-4 minutes. Remove from skillet and combine with the sweet potato hash.
In a bowl, whisk together the eggs and egg whites. Pour the egg mixture into a non-stick pan over medium-low heat. Allow the eggs to set slightly, then gently stir from the edges to the center, creating soft curds.
When the eggs are nearly cooked but still slightly runny, sprinkle the shredded cheddar cheese over them. Continue to gently fold until the cheese is melted and eggs are fully cooked.
Plate the fluffy scrambled eggs alongside a generous serving of the sautéed greens and crispy sweet potato hash. Finish with a sprinkle of black pepper and additional salt if needed.
Serve warm and enjoy your balanced, nutritious meal!