YOUR SOLIN GENERATED RECIPE
Egg and Spinach Scramble with Roasted Sweet Potatoes
A skillet scramble of eggs, chicken, and spinach served with roasted sweet potatoes and fresh arugula for a satisfyingly caramelized finish.
INGREDIENTS
2 Large Eggs
0.75 ounce Cooked Chicken Breast, shredded
120 grams Sweet Potato, cubed
1 cup Fresh Spinach
1 cup Fresh Arugula
1 tablespoon Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado 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 have a golden, caramelized exterior.
While the potatoes roast, heat the remaining avocado oil in a non-stick skillet over medium heat.
Add the shredded chicken and spinach to the skillet, sautéing until the spinach is wilted and the chicken is warmed through.
Whisk the eggs in a small bowl and pour them into the skillet with the chicken and spinach.
Gently scramble the eggs until they are just set and fluffy.
Plate the scramble alongside the roasted sweet potatoes and top with a handful of fresh, peppery arugula.