YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Crispy Potatoes and Spinach
Pan-seared golden potatoes and fresh spinach tossed with fluffy scrambled eggs, finished with a pinch of sea salt and cracked black pepper for a satisfying, savory crunch.
INGREDIENTS
2 Large Eggs
0.4 cup Liquid Egg Whites
110g Yukon Gold Potato, diced
2 cups Fresh Baby Spinach
1 tsp Extra Virgin Olive Oil
PREPARATION
Dice the potato into small 1/2-inch cubes to ensure they cook quickly and get crispy.
Heat olive oil in a non-stick skillet over medium heat and add the diced potatoes.
Cook the potatoes for 8-10 minutes, stirring occasionally, until they are golden brown and tender.
Add the fresh baby 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 with a pinch of salt and pepper.
Pour the egg mixture over the potatoes and spinach in the skillet.
Gently scramble the eggs with a spatula until they are set but still moist and fluffy.
Serve immediately while hot.