YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Arugula and Roasted Sweet Potato
Soft scrambled eggs and diced chicken served over a bed of roasted sweet potato and peppery arugula, finished with a drizzle of extra virgin olive oil.
INGREDIENTS
2 Large Eggs
1 oz Cooked Chicken Breast, diced
180g Sweet Potato, cubed
2 tsp Olive Oil
2 cups Fresh Arugula
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are tender and caramelized.
While the potatoes roast, whisk the eggs in a small bowl with a pinch of salt and pepper.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-low heat.
Add the diced chicken to the skillet for 1-2 minutes just to warm it through.
Pour the whisked eggs into the skillet with the chicken and cook, stirring gently, until the eggs are just set and creamy.
Arrange the fresh arugula on a plate or in a bowl.
Top the arugula with the warm roasted sweet potatoes and the chicken and egg scramble before serving.