YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Roasted Sweet Potatoes
Fluffy egg whites scrambled with fresh spinach and served alongside oven-roasted sweet potato cubes, finished with a slice of creamy avocado.
INGREDIENTS
200g Sweet Potato, cubed
165g Liquid Egg Whites
2 cups Fresh Spinach
1.5 tablespoons Extra Virgin Olive Oil
40g Avocado, sliced
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one tablespoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes or until they are tender and slightly caramelized on the edges.
While the potatoes roast, heat the remaining half tablespoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until just wilted.
Pour the egg whites into the skillet with the spinach and cook, stirring gently, until the eggs are set and fluffy.
Plate the egg white scramble alongside the roasted sweet potatoes.
Top the dish with fresh avocado slices and season with black pepper or red pepper flakes if desired.