YOUR SOLIN GENERATED RECIPE
Egg White Spinach Omelet with Roasted Sweet Potato
Fluffy egg whites folded over sautéed spinach, served with tender roasted sweet potato cubes and topped with rich, creamy avocado.
INGREDIENTS
1 cup Liquid Egg Whites
2 cups Fresh Spinach
1/2 cup Sweet Potato cubes
1/4 Avocado
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until tender and lightly browned.
While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.
Remove the spinach from the skillet and set it aside.
Wipe the skillet clean if needed, then pour in the egg whites, cooking undisturbed until the edges are firm and the center is nearly set.
Spread the sautéed spinach across one half of the egg whites and carefully fold the other half over to create an omelet.
Cook for one additional minute to ensure the center is set, then slide onto a plate.
Serve the omelet alongside the roasted sweet potatoes and top with fresh, creamy avocado slices.