YOUR SOLIN GENERATED RECIPE
Egg and Spinach Scramble with Roasted Potatoes
Wholesome eggs scrambled with fresh baby spinach and served alongside oven-roasted red potatoes for a satisfying meal with a perfectly crisp finish.
INGREDIENTS
160 grams Red Potato, cubed
1 Large Egg
23 grams Liquid Egg Whites
30 grams Fresh Spinach
7 grams Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed red potatoes with 5 grams of the olive oil and a pinch of sea salt.
Spread the potatoes in a single layer and roast for 20-25 minutes until they are golden and crisp.
Whisk the whole egg and liquid egg whites together in a small bowl until well combined.
Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.
Pour the egg mixture into the skillet and scramble gently with the spinach until the eggs are light and fluffy.
Plate the scramble alongside the roasted potatoes and serve immediately.