YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Hash with Fluffy Scrambled Eggs and Fresh Herbs
Relish a hearty and flavorful dish where tender roasted sweet potato cubes and vibrant black beans meld with fluffy scrambled eggs enriched with a medley of fresh herbs. This versatile meal is perfect for any time of day and bursts with a mix of textures and colors, making every bite a delightful fusion of smoky, sweet, and herbaceous goodness.
INGREDIENTS
4 large eggs
1/4 cup liquid egg whites
1 medium sweet potato, diced
1/2 cup black beans, drained & rinsed
1/2 red bell pepper, diced
1/4 cup red onion, diced
1 tsp olive oil
Fresh herbs (parsley, chives, basil) - about 3 tbsp chopped
Salt & pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the diced sweet potato with a drizzle of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Roast the sweet potato in the oven for 20-25 minutes until tender and lightly caramelized, stirring halfway through for even roasting.
While the sweet potato roasts, heat a skillet over medium heat and sauté the diced red bell pepper and red onion with a tiny drizzle of olive oil until they soften, about 3-4 minutes.
In a bowl, whisk together the eggs and liquid egg whites with a pinch of salt and pepper.
Pour the egg mixture over the sautéed vegetables in the skillet. Allow the eggs to sit undisturbed for a moment, then gently scramble until soft and fluffy. Stir in the roasted black beans gently if using.
Once the sweet potatoes are done, fold them into the scrambled eggs and veggie mixture. Add freshly chopped herbs and adjust seasonings to taste before serving.
Serve warm and enjoy this balanced, flavorful dish.