YOUR SOLIN GENERATED RECIPE
Hearty Egg and Vegetable Scramble with Roasted Sweet Potatoes
A vibrant and nourishing scramble featuring fluffy eggs and tender egg whites combined with sautéed bell pepper, spinach, tomato, and onion, complemented by hearty black beans and crumbled feta cheese. Served with perfectly roasted sweet potato cubes lightly kissed with olive oil, this dish is a delightful balance of savory flavors and textures that energize and satisfy.
INGREDIENTS
3 whole eggs
2 egg whites
1/2 cup cooked black beans
1/4 cup crumbled feta cheese
1 small roasted sweet potato
1/2 medium bell pepper, diced
1/2 cup fresh spinach
1/2 medium tomato, diced
1/4 cup chopped onion
1/2 teaspoon olive oil
PREPARATION
Preheat your oven to 400°F. Peel and cube the sweet potato, then toss lightly with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender.
While the sweet potato roasts, dice the bell pepper, tomato, and onion. Rinse the spinach and set aside along with drained black beans.
In a bowl, whisk together the eggs and egg whites until well combined.
Heat a non-stick skillet over medium heat. Lightly spray or use a minimal amount of oil. Sauté the onions and bell pepper for 2-3 minutes until they begin to soften.
Add the tomato and spinach to the skillet and cook until the spinach wilts slightly, about 1-2 minutes.
Pour in the egg mixture and allow it to set for a moment before gently stirring. Fold in the black beans and continue scrambling until the eggs are cooked through but still moist.
Remove the skillet from heat and sprinkle the crumbled feta cheese evenly over the scramble.
Plate the egg and vegetable scramble alongside the roasted sweet potato cubes. Enjoy while warm!