YOUR SOLIN GENERATED RECIPE
Egg and Veggie Scramble with Crispy Sweet Potato Hash
Savor a vibrant medley of fresh vegetables and eggs turned into a nourishing scramble, paired with a crispy sweet potato hash. This dish offers a delightful balance of savory egg, tender sweet potato, and colorful veggies, all lightly sautéed in olive oil to achieve the perfect morning or midday indulgence.
INGREDIENTS
3 Large Eggs
4 Egg Whites
1 Medium Sweet Potato
1/2 Large Red Bell Pepper
1 Cup Fresh Spinach
1/4 Cup Diced Yellow Onion
1 Garlic Clove
1 Teaspoon Olive Oil
PREPARATION
Peel and dice the sweet potato into small cubes. Rinse and dice the red bell pepper, chop the spinach, and finely dice the onion and garlic.
In a non-stick skillet, heat the olive oil over medium heat. Add the sweet potato cubes and sauté them until they start to soften and turn crispy, about 8-10 minutes. Stir occasionally to ensure even cooking.
While the sweet potato cooks, crack the eggs into a bowl, add the egg whites, and whisk together until well-combined.
Once the sweet potatoes are nearly done, add the diced red bell pepper, onion, and garlic to the skillet. Sauté for about 2-3 minutes until the vegetables are slightly softened.
Reduce the heat to medium-low and pour the egg mixture into the skillet with the vegetables. Gently stir and fold the eggs into the veggies, scrambling until the eggs are fully cooked but still moist.
Just before finishing, add the fresh spinach and allow it to wilt into the scramble for about 1 minute.
Plate the crispy sweet potato hash alongside the egg and veggie scramble and serve immediately.