YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Roasted Sweet Potatoes
Skillet-scrambled eggs and whites served with golden roasted sweet potato cubes and sautéed bell peppers for a vibrant, protein-packed start to your day.
INGREDIENTS
4 large eggs
0.75 cup liquid egg whites
0.5 cup sweet potato
0.5 cup bell peppers
0.5 cup fresh spinach
0.25 tbsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your air fryer or oven to 400°F.
Toss the cubed sweet potatoes with a light spray of avocado oil and roast for 15 minutes until tender and golden brown.
In a medium mixing bowl, whisk together the large eggs, liquid egg whites, sea salt, black pepper, and garlic powder until well combined.
Place a large non-stick skillet over medium heat and add the ghee to melt.
Add the diced bell peppers to the skillet and sauté for 3 to 4 minutes until they begin to soften.
Add the fresh spinach to the skillet and stir for 1 minute until just wilted.
Reduce the heat to medium-low and pour the egg mixture into the skillet, stirring gently with a silicone spatula to create soft, fluffy curds.
Once the eggs are set but still moist, remove from heat and serve immediately alongside the roasted sweet potatoes.