YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Crispy Potatoes and Sautéed Spinach
Sautéed lean ground beef and golden-brown potatoes tossed with fresh spinach and fluffy scrambled eggs, finished with a pinch of sea salt and cracked black pepper.
INGREDIENTS
2 Large Eggs
2.5 ounces Lean Ground Beef (93/7)
150 grams Yellow Potato, diced
2 cups Fresh Spinach
1.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Wash and dice the yellow potato into small, uniform half-inch cubes to ensure even cooking.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the diced potatoes to the skillet and cook for 8-10 minutes, tossing occasionally, until they are tender and golden-brown.
Add the lean ground beef to the skillet with the potatoes, breaking it up with a spatula, and cook until browned and fully cooked through.
Lower the heat to medium and stir in the fresh spinach, sautéing just until the leaves have wilted.
In a small bowl, whisk the eggs with a pinch of salt and pepper.
Pour the whisked eggs into the skillet over the beef and potato mixture.
Gently fold the eggs into the ingredients until they are just set and fluffy.
Remove from heat immediately and serve warm.