YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Roasted Potatoes and Spinach
Pan-scrambled eggs and lean chicken breast served with herb-roasted red potatoes and tender wilted spinach for a satisfying morning meal with a savory crunch.
INGREDIENTS
2 Large Eggs
1.5 ounces Cooked Chicken Breast
175 grams Red Potatoes
2 cups Fresh Spinach
1 tablespoon Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the red potatoes into small cubes and toss them in a bowl with half of the avocado oil and a pinch of dried herbs.
Spread the potatoes evenly on the baking sheet and roast for 20 minutes until they are golden and crispy.
While the potatoes roast, heat the remaining avocado oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until just wilted, then add the diced cooked chicken breast to warm through.
Whisk the eggs in a small bowl and pour them into the skillet with the chicken and spinach.
Gently scramble the eggs until they are just set and fluffy.
Plate the egg and chicken scramble alongside the hot roasted potatoes and serve immediately.