YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Roasted Sweet Potato
A light and satisfying breakfast featuring a fluffy egg white scramble with vibrant spinach paired with crispy roasted sweet potato, all enriched with a drizzle of olive oil for a smooth finish.
INGREDIENTS
3 large egg whites (approx. 99g)
1 cup raw spinach (approx. 30g)
80g sweet potato, cubed
2 tbsp extra virgin olive oil
PREPARATION
Preheat your oven to 400°F.
Toss the 80g cubed sweet potato lightly in 1 tablespoon of olive oil and a pinch of salt if desired. Spread on a baking sheet.
Roast the sweet potato in the oven for about 20-25 minutes until tender and lightly crisp on the edges.
While the sweet potato roasts, heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the raw spinach to the skillet and sauté for about 1 minute until just wilted.
Pour in the egg whites and gently scramble with the spinach until fully cooked. This should take roughly 2-3 minutes.
Plate the scramble and serve alongside the roasted sweet potato. Enjoy your balanced and energizing breakfast!