YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Roasted Sweet Potato
Pan-scrambled egg whites and wilted spinach paired with oven-roasted sweet potato cubes and finished with buttery sliced avocado.
INGREDIENTS
0.75 cup Egg Whites
200g Sweet Potato, cubed
2 cups Fresh Spinach
2 tsp Extra Virgin Olive Oil
0.5 medium Avocado
0.25 tsp Garlic Powder
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, garlic powder, salt, and pepper.
Spread the potatoes in a single layer and roast for 20-25 minutes until tender and caramelized.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg whites into the skillet with the spinach and scramble gently until firm and fluffy.
Serve the egg white scramble alongside the roasted sweet potatoes and top with fresh avocado slices.