YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Spinach and Roasted Sweet Potato
A protein-packed, paleo-friendly breakfast featuring fluffy egg white scramble mixed with tender spinach, complemented by a perfectly roasted sweet potato and finished with a creamy hint of avocado for an extra boost of healthy fats.
INGREDIENTS
10 egg whites
1 cup raw spinach
1 small roasted sweet potato (~150g)
1 teaspoon coconut oil
1/4 avocado
PREPARATION
Preheat your oven to 400°F.
Wash the small sweet potato and pierce it several times with a fork. Roast in the oven on a baking sheet for about 25-30 minutes until tender.
While the sweet potato roasts, heat a non-stick skillet over medium heat and add the coconut oil.
Pour in the egg whites and add the spinach. Allow the eggs to set slightly then gently scramble with the spinach until cooked through.
Once the sweet potato is roasted, cut it into cubes or slices.
Plate the egg white scramble alongside the roasted sweet potato.
Top the scramble with slices or small chunks of avocado for added creaminess and healthy fats.
Serve immediately and enjoy your balanced, paleo-friendly breakfast.