YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Eggs and Crispy Potatoes
Crispy pan-seared potatoes and vibrant bell peppers provide a crunchy base for fluffy eggs and protein-packed whites, finished with a sprinkle of smoky paprika.
INGREDIENTS
1 small potato
1 tsp extra virgin olive oil
2 large eggs
1.25 cup liquid egg whites
0.5 cup red bell pepper
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
1 tbsp fresh chives
PREPARATION
Dice the potato into small 1/2-inch cubes to ensure even and quick cooking.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the diced potatoes to the skillet and sauté for 8-10 minutes, stirring occasionally, until they are golden brown and crispy.
Add the diced red bell pepper to the pan and cook for an additional 3 minutes until the peppers are tender-crisp.
In a medium bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform and slightly frothy.
Reduce the skillet heat to medium and pour the egg mixture directly over the potatoes and peppers.
Allow the eggs to set for 30 seconds, then use a spatula to gently scramble them until they are fluffy and fully cooked.
Toss in the baby spinach and stir for 1 minute until the leaves are just wilted.
Season the scramble with sea salt, black pepper, and smoked paprika.
Garnish with freshly chopped chives and serve immediately while hot.