YOUR SOLIN GENERATED RECIPE
Hearty Egg and Vegetable Scramble with Roasted Sweet Potatoes
Enjoy a vibrant scramble loaded with fluffy eggs, fresh bell peppers, spinach, and a hint of red onion, perfectly paired with crispy roasted sweet potatoes. This balanced dish offers a satisfying blend of textures and flavors that provide comfort and energy for your day.
INGREDIENTS
3 large eggs
4 egg whites
1/2 medium sweet potato
1/2 medium red bell pepper
1 cup fresh spinach
1/4 cup diced red onion
1 tsp olive oil
Pinch of salt
Dash of black pepper
Dash of garlic powder
PREPARATION
Preheat your oven to 400°F. Peel and cube the sweet potato into small, even pieces.
Toss the sweet potato cubes with half the olive oil, a pinch of salt, and a dash of black pepper. Spread them on a baking sheet and roast for 20-25 minutes or until tender and slightly crispy on the edges.
In a bowl, whisk together the eggs and egg whites until well combined. Add a dash of garlic powder, a pinch of salt, and a dash of black pepper.
Heat the remaining olive oil in a non-stick skillet over medium heat. Add the diced red onion and chopped bell pepper, sautéing for 2-3 minutes until they start to soften.
Add the fresh spinach to the skillet and cook until just wilted.
Pour the egg mixture into the skillet with the vegetables. Allow it to set for a few seconds, then gently stir and fold the eggs as they cook, creating soft curds.
Once the eggs are fully scrambled and cooked through, remove the skillet from heat.
Plate the vegetable scramble alongside the roasted sweet potatoes and enjoy your hearty, nutrient-packed meal.