YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Roasted Sweet Potato and Sautéed Spinach
Pan-scrambled eggs and wilted spinach served with oven-roasted sweet potato cubes, finished with tender caramelized edges.
INGREDIENTS
2 Large Eggs
1/3 cup Liquid Egg Whites
200g Sweet Potato, cubed
2 cups Fresh Spinach
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt.
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and slightly browned.
In a small bowl, whisk together the whole eggs and the liquid egg whites until well combined.
Heat the remaining olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture into the skillet with the spinach.
Using a spatula, gently stir the eggs until they are scrambled and cooked through but still fluffy.
Plate the scrambled eggs and spinach alongside the roasted sweet potato cubes and serve immediately.