YOUR SOLIN GENERATED RECIPE
Egg and Tuna Scramble with Roasted Sweet Potato
Fluffy eggs scrambled with savory tuna and fresh spinach, paired with oven-roasted sweet potato cubes for a satisfying, caramelized finish.
INGREDIENTS
5 ounces Canned Tuna in Water (drained)
2 Large Eggs
0.5 cup Liquid Egg Whites
150 grams Sweet Potato (diced)
1.5 teaspoons Extra Virgin Olive Oil
2 cups Fresh Baby Spinach
0.25 cup Red Onion (diced)
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced sweet potatoes with half of the olive oil, salt, and pepper, then roast for 20-25 minutes until tender and browned.
While potatoes roast, heat the remaining olive oil in a large non-stick skillet over medium heat.
Sauté the diced red onion until it becomes translucent and fragrant.
Add the fresh baby spinach to the skillet and cook until just wilted.
Stir in the drained tuna, breaking it up with a spatula, and cook for 1 minute to heat through.
Whisk the whole eggs and egg whites together in a small bowl, then pour the mixture into the skillet.
Gently scramble the eggs with the tuna and vegetables until the eggs are fully set.
Serve the high-protein scramble immediately alongside the warm roasted sweet potatoes.