YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Crispy Sweet Potato Hash and Fresh Spinach
Savor a satisfying meal featuring fluffy scrambled eggs enriched with extra egg whites for a protein boost, paired with a crisp sweet potato hash and freshly wilted spinach. This dish combines the warmth of golden eggs, the natural sweetness of roasted sweet potato, and the refreshing green notes of spinach to create a wholesome, balanced meal perfect for any time of the day.
INGREDIENTS
4 large eggs
2 large egg whites
1 medium sweet potato
1 cup fresh spinach
1/2 tablespoon olive oil
1 slice red onion (approx. ¼ medium)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Wash the sweet potato and cut it into small cubes. Toss the cubes with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the sweet potato in the preheated oven for 20-25 minutes or until crisp on the edges, stirring halfway through for even cooking.
While the sweet potato is roasting, finely chop the red onion and roughly chop the fresh spinach.
In a bowl, whisk together the 4 eggs and 2 egg whites with a pinch of salt and pepper.
Heat a non-stick skillet over medium-low heat and add a tiny drizzle of olive oil. Sauté the red onion until softened, then add the roasted sweet potato cubes.
Pour the egg mixture into the skillet, letting it sit for a few seconds before gently stirring. Continue to cook on low heat, stirring occasionally until the eggs are softly scrambled and just set.
Just before serving, fold in the fresh spinach, allowing it to wilt slightly from the heat of the eggs and hash.
Plate the scrambled eggs with crispy sweet potato hash and enjoy this hearty and balanced meal.