YOUR SOLIN GENERATED RECIPE
Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes
Enjoy a hearty yet light meal featuring a fluffy scramble of eggs mixed with fresh spinach, perfectly paired with roasted sweet potatoes and a cooling side of nonfat Greek yogurt. This well-balanced dish provides a comforting blend of flavors and textures, ensuring you hit your nutritional goals without sacrificing taste.
INGREDIENTS
3 large Eggs
1 cup Fresh Spinach
1 medium Sweet Potato
0.5 tablespoon Extra Virgin Olive Oil
0.5 cup Nonfat Greek Yogurt
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F to roast the sweet potato.
Wash the sweet potato and pierce it with a fork several times. Rub lightly with olive oil and season with a pinch of salt.
Place the sweet potato on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes or until tender.
While the sweet potato roasts, crack the eggs into a bowl, season with salt and pepper, and whisk until evenly mixed.
Heat a non-stick skillet over medium heat. Add the fresh spinach and lightly sauté until wilted, about 1-2 minutes.
Pour in the whisked eggs and let them set for a few seconds before gently stirring to create soft curds while incorporating the spinach.
Cook the eggs until they are softly scrambled but still moist.
Plate the scrambled eggs with spinach along with the roasted sweet potato. Serve with a side of nonfat Greek yogurt for a protein boost.
Enjoy your balanced and nutritious meal!