YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Spinach and Roasted Sweet Potato
Pan-scrambled egg whites with wilted spinach and oven-roasted sweet potatoes, topped with sliced creamy avocado.
INGREDIENTS
200g Egg Whites
150g Sweet Potato, cubed
2 cups Fresh Spinach
1.5 tsp Extra Virgin Olive Oil
40g Avocado, sliced
30g Yellow Onion, diced
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive 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 until they are tender and slightly browned.
While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.
Sauté the diced onions for 3-4 minutes until they become translucent and fragrant.
Add the fresh spinach to the skillet and cook until just wilted, about 1-2 minutes.
Pour the egg whites into the skillet and scramble gently with the vegetables until the eggs are fully set and fluffy.
Plate the egg white scramble alongside the roasted sweet potatoes and garnish with the fresh avocado slices.