YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes
Fluffy eggs scrambled with fresh spinach, served alongside golden roasted sweet potatoes and finished with a pinch of flaky sea salt.
INGREDIENTS
3 Large Eggs
1/2 cup Egg Whites
100g Sweet Potato, cubed
2 cups Fresh Spinach
1.5 teaspoons Extra Virgin Olive 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 olive oil and a pinch of 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 golden brown.
In a medium bowl, whisk together the whole eggs and egg whites until well combined.
Heat the remaining olive oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove and set aside.
Pour the egg mixture into the same skillet and cook, stirring gently with a spatula, until the eggs are soft and scrambled.
Fold the sautéed spinach back into the eggs during the last few seconds of cooking.
Plate the scrambled eggs alongside the roasted sweet potatoes and serve immediately.