YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Feta and Roasted Sweet Potatoes
Pan-scrambled egg whites with baby spinach and feta cheese, served alongside oven-roasted sweet potatoes for a nourishing breakfast with a hint of caramelized sweetness.
INGREDIENTS
180g Sweet Potato, cubed
160g Egg Whites
21g Feta Cheese, crumbled
60g Fresh Baby Spinach
12g Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with 8 grams of the olive oil and a pinch of sea salt, spreading them in a single layer on the baking sheet.
Roast the potatoes for 20-25 minutes, tossing halfway through, until they are tender and have a light caramelized sweetness.
While the potatoes finish roasting, heat the remaining 4 grams of olive oil in a non-stick skillet over medium heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg whites into the skillet and cook, stirring gently with a spatula, until the whites are fully set and fluffy.
Fold in the crumbled feta cheese and remove from heat so the cheese softens without melting away.
Serve the egg white scramble immediately alongside the warm roasted sweet potatoes.