YOUR SOLIN GENERATED RECIPE
Spinach Feta Egg White Scramble with Roasted Sweet Potato
Fluffy egg whites scrambled with fresh spinach and tangy feta, served with oven-roasted sweet potato cubes for a hint of caramelized sweetness.
INGREDIENTS
3/4 cup Liquid Egg Whites
1 1/4 cups cubed Sweet Potato
2 cups fresh Baby Spinach
1 ounce crumbled Feta Cheese
2 teaspoons Extra Virgin Olive Oil
1/4 cup diced Red Onion
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon 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, flipping halfway through, until they are tender and golden brown.
While the potatoes roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
Add the diced red onion to the skillet and sauté for 3-4 minutes until translucent.
Add the baby spinach to the pan and cook until just wilted, about 1-2 minutes.
Pour the egg whites into the skillet and cook, stirring gently with a spatula, until the whites are set and fluffy.
Fold in the crumbled feta cheese during the last 30 seconds of cooking to slightly soften.
Serve the egg white scramble immediately alongside the roasted sweet potatoes.