YOUR SOLIN GENERATED RECIPE
Fluffy Egg and Veggie Scramble with Crispy Sweet Potatoes
A delightful, light scramble featuring farm-fresh eggs, vibrant bell peppers, spinach, and juicy cherry tomatoes, paired with perfectly roasted crispy sweet potatoes. This dish offers a satisfying balance of protein and flavor, making it ideal for either breakfast, lunch, or dinner.
INGREDIENTS
4 large eggs
1 egg white
0.5 oz shredded cheddar cheese
0.5 cup diced red bell pepper
0.5 cup spinach
0.5 cup halved cherry tomatoes
0.25 cup diced onion
0.5 small sweet potato
1 tsp olive oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F for the sweet potato. Cube the sweet potato into small, even pieces and toss with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 20-25 minutes until they are crispy on the edges.
While the sweet potatoes are roasting, dice the bell pepper and onion, halve the cherry tomatoes, and roughly chop the spinach.
Crack the eggs into a bowl, add the egg white, and whisk until well combined. Season lightly with salt and pepper.
Heat a non-stick skillet over medium heat and lightly coat with a tiny bit of olive oil if needed. Add the diced onion and bell pepper and sauté for 2-3 minutes until they begin to soften.
Add the spinach and cherry tomatoes to the pan, cooking for another 1-2 minutes until the spinach wilts and tomatoes are slightly softened.
Pour in the egg mixture and let it sit for a few seconds before gently stirring. When the eggs are about halfway set, sprinkle the shredded cheddar evenly over the top.
Continue to scramble until the eggs are fully cooked but still moist and fluffy.
Plate the egg scramble alongside the crispy roasted sweet potato cubes. Enjoy while warm!