YOUR SOLIN GENERATED RECIPE
Egg White and Sweet Potato Hash with Fresh Spinach
Sautéed sweet potato cubes and onions tossed with fluffy egg whites and wilted spinach, finished with a pinch of red pepper flakes for a subtle, warming heat.
INGREDIENTS
3/4 cup Liquid Egg Whites
1 cup cubed Sweet Potato
2 cups Fresh Spinach
1/4 cup chopped Yellow Onion
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Peel the sweet potato and cut into small, even 1/2-inch cubes to ensure quick cooking.
Heat the olive oil in a non-stick skillet over medium heat.
Add the sweet potato cubes and chopped onion to the skillet, covering with a lid for 5-7 minutes to steam-soften.
Remove the lid and sauté for another 3-4 minutes until the potatoes are tender and the edges are slightly browned.
Add the fresh spinach to the pan and stir until just wilted.
Lower the heat slightly and pour the liquid egg whites over the vegetable mixture.
Gently fold the egg whites into the vegetables with a spatula, cooking until the whites are set and fluffy.
Season with a pinch of sea salt, black pepper, or red pepper flakes if desired, and serve immediately.