YOUR SOLIN GENERATED RECIPE
Roasted Potato and Spinach Hash with Avocado
Oven-roasted potato cubes and sautéed onions tossed with wilted spinach, topped with protein-rich eggs and creamy avocado slices.
INGREDIENTS
0.75 medium Potato
0.25 medium Yellow onion
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Fresh baby spinach
2 large Eggs
1.25 cups Liquid egg whites
0.25 whole Avocado
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Dice the potato and onion into small, uniform half-inch cubes to ensure they cook evenly and get crispy.
Spread the potatoes and onions on the baking sheet, drizzle with olive oil, and season with sea salt and black pepper.
Roast the vegetables for 20 to 25 minutes, tossing halfway through, until the potatoes are golden brown and tender.
While the potatoes roast, whisk the whole eggs and liquid egg whites together in a medium bowl until well combined.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, scrambling gently until they are almost set.
Add the fresh baby spinach to the skillet and fold it into the eggs for 1 minute until the leaves are just wilted.
Transfer the roasted potato hash to a plate, top with the egg and spinach scramble, and finish with fresh avocado slices.