YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Sautéed Greens and Sweet Potato Hash
Enjoy a light yet satisfying meal combining protein-rich, fluffy scrambled eggs with a vibrant medley of sautéed spinach and a perfectly crisp sweet potato hash. This dish offers a balance of savory egg goodness and natural sweetness from the potato, making it an ideal choice to power your day.
INGREDIENTS
3 whole eggs
3 egg whites
1 cup fresh spinach
1/2 medium sweet potato
1 teaspoon olive oil
1/4 cup chopped onion
Salt & Pepper to taste
PREPARATION
Peel and dice the sweet potato into small cubes. Set aside.
Chop the onion into a quarter cup measure.
In a small bowl, whisk together the 3 whole eggs and 3 egg whites with a pinch of salt and pepper.
Heat a non-stick skillet over medium heat and add half of the olive oil. Add the diced sweet potato and cook for about 6-8 minutes, stirring occasionally, until tender and lightly browned.
In a separate skillet, heat the remaining olive oil over medium heat. Sauté the chopped onion until soft and translucent, then add the fresh spinach. Cook the spinach until just wilted. Remove the greens from the skillet and set aside.
Lower the heat to medium-low, return the whisked eggs to the skillet and stir gently. Cook slowly, stirring frequently until the eggs become softly scrambled and fluffy.
Plate the scrambled eggs alongside the sweet potato hash and layer the sautéed greens over or beside the eggs.
Finish with an extra sprinkle of salt and pepper if needed and serve warm.