YOUR SOLIN GENERATED RECIPE
Crispy Bacon and Spinach Egg Scramble with Roasted Sweet Potato
Pan-scrambled eggs with wilted spinach and salty bacon, served with cubes of oven-roasted sweet potato for a perfect caramelized finish.
INGREDIENTS
2 large Eggs
0.5 cup Liquid Egg Whites
2 slices Center-cut Bacon
120 grams Sweet Potato, cubed
1 cup Fresh Spinach
1 teaspoon Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with avocado 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 the edges are golden brown.
While the potatoes roast, place the bacon slices in a cold non-stick skillet and turn the heat to medium.
Cook the bacon until it reaches your desired level of crispiness, then remove it from the pan and chop into small bits.
Drain most of the bacon fat from the skillet, leaving just enough to lightly coat the bottom.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
In a small bowl, whisk together the whole eggs and egg whites, then pour the mixture into the skillet over the spinach.
Cook the eggs over medium-low heat, stirring gently with a spatula until they are softly set.
Fold the crispy bacon bits into the scramble and serve immediately alongside the roasted sweet potatoes.