YOUR SOLIN GENERATED RECIPE
Scrambled Egg Whites with Sautéed Spinach and Roasted Sweet Potato
Sautéed egg whites with smoked salmon and spinach, served with oven-roasted sweet potato cubes finished with a sprinkle of fragrant fresh dill.
INGREDIENTS
0.75 cup Liquid Egg Whites
2 ounces Smoked Salmon
150 grams Sweet Potato
2 cups Fresh Spinach
2 teaspoons Olive Oil
2 tablespoons Onion
1 sprig Fresh Dill
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into half-inch pieces, then toss them with one teaspoon of olive oil and a pinch of salt.
Spread the sweet potato cubes on the baking sheet and roast for 20-25 minutes until they are tender and slightly browned.
While the potatoes roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
Add the diced onion to the skillet and sauté until translucent, then add the spinach and cook until just wilted.
Whisk the liquid egg whites and pour them into the skillet with the vegetables, stirring gently until the whites are fully set.
Fold in the smoked salmon pieces and cook for 30 seconds more to warm them through without overcooking.
Plate the scramble alongside the roasted sweet potatoes and garnish with the fragrant fresh dill.