YOUR SOLIN GENERATED RECIPE
Creamy Egg Yolk Scramble with Sautéed Greens and Roasted Sweet Potato
Enjoy a velvety scramble enriched with eggs, featuring tender sautéed greens and a side of sweet, caramelized roasted sweet potato cubes. This dish combines the luxurious creaminess of extra egg yolks with the earthy flavor of fresh greens, making it a balanced, nutrient-dense meal perfect for any time of day.
INGREDIENTS
5 large whole eggs
1 extra egg yolk
2 cups fresh spinach
1/2 medium sweet potato
1 tsp olive oil (for sautéing greens)
1 tsp olive oil (for roasting sweet potato)
Pinch of salt
Pinch of black pepper
1 clove garlic
PREPARATION
Preheat your oven to 400°F.
Peel and dice the sweet potato into small cubes. Toss them with 1 teaspoon of olive oil, a pinch of salt and pepper, and spread onto a baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized, stirring halfway through for even cooking.
While the sweet potato roasts, wash the spinach and mince the garlic.
In a bowl, whisk together the 5 whole eggs and the extra egg yolk with a pinch of salt and pepper.
Heat 1 teaspoon olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the spinach to the skillet and sauté until wilted, about 1-2 minutes.
Lower the heat to medium-low and pour the egg mixture over the greens. Using a spatula, gently stir and fold the eggs to create a creamy scramble. Cook until just set but still soft and slightly runny in places, about 3-4 minutes.
Plate the creamy egg scramble alongside the roasted sweet potato cubes. Serve immediately.