YOUR SOLIN GENERATED RECIPE
Egg and Spinach Scramble with Greek Yogurt and Roasted Sweet Potato
Fluffy eggs scrambled with fresh spinach and peppers, served alongside tender roasted sweet potato cubes and a dollop of cool, creamy Greek yogurt.
INGREDIENTS
2 Large Eggs
1/4 cup Liquid Egg Whites
120g Sweet Potato, cubed
2 cups Fresh Spinach
1/4 cup Non-fat Greek Yogurt
1.5 teaspoons Olive Oil
1/3 cup Diced Red Bell Pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until the edges are golden and tender.
While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.
Add the diced red bell peppers to the skillet and sauté for 3-4 minutes until softened.
Add the fresh spinach to the pan and cook until just wilted, then reduce the heat to medium-low.
In a small bowl, whisk together the whole eggs and egg whites until well combined.
Pour the egg mixture into the skillet with the vegetables and cook, stirring gently with a spatula, until the eggs are set but still creamy.
Transfer the scramble and roasted sweet potatoes to a plate.
Top the scramble with a dollop of Greek yogurt and a crack of fresh black pepper before serving.