YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Sautéed Spinach and Crispy Sweet Potato Hash
A satisfying, protein-packed dish featuring creamy scrambled eggs enriched with a splash of almond milk, served alongside vibrant sautéed spinach and a crispy, golden sweet potato hash. This dish harmonizes the comforting flavor of eggs with the earthy sweetness of potato and fresh, garlicky spinach for a delightful meal any time of day.
INGREDIENTS
3 Large Eggs
1/2 cup Egg Whites
2 Tbsp Unsweetened Almond Milk
1 cup Fresh Spinach
1 Medium Sweet Potato
2 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat.
Peel and dice the sweet potato into small cubes. In another skillet, heat 1 teaspoon of olive oil over medium heat and add the sweet potato cubes. Cook for 10-12 minutes, stirring occasionally, until they are crispy and tender. Season lightly with salt and pepper.
While the sweet potatoes are cooking, whisk together the eggs, egg whites, almond milk, and a pinch of salt and pepper in a bowl.
In a separate pan, heat the remaining 1 teaspoon of olive oil over medium heat and add the fresh spinach. Sauté for 1-2 minutes until wilted. Remove the spinach from the pan and set aside.
Lower the heat to medium-low and pour the egg mixture into the pan. Let it sit for a few seconds before gently stirring with a spatula. Cook slowly to create soft, creamy scrambled eggs.
Once the eggs reach your desired consistency, fold the sautéed spinach into the eggs.
Plate the creamy scrambled eggs with sautéed spinach alongside a serving of the crispy sweet potato hash, and serve immediately.