YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Roasted Sweet Potatoes
Fluffy egg whites scrambled with fresh spinach and savory nutritional yeast, served alongside cubes of tender, caramelized roasted sweet potatoes.
INGREDIENTS
180g Egg Whites
175g Sweet Potato, cubed
2 cups Fresh Spinach
1.5 teaspoons Avocado Oil
40g Red Onion, diced
1 tablespoon Nutritional Yeast
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the potatoes for 20-25 minutes, tossing halfway through, until they are tender and caramelized on the edges.
While the potatoes finish roasting, heat the remaining half teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the diced red onion to the skillet and sauté for 3-4 minutes until translucent and soft.
Add the fresh spinach to the pan and cook for 1-2 minutes until just wilted.
Lower the heat slightly and pour in the egg whites, then sprinkle the nutritional yeast over the top.
Gently fold the egg whites with a spatula until they are fully set and fluffy.
Plate the egg white scramble alongside the roasted sweet potatoes and enjoy immediately.