YOUR SOLIN GENERATED RECIPE
Egg White and Cauliflower Scramble with Roasted Potatoes
Fluffy egg whites scrambled with tender cauliflower and spinach, served alongside herbed potatoes roasted until they are perfectly golden.
INGREDIENTS
3/4 cup Egg Whites
1 cup Cauliflower florets, riced
100 grams Red potato, diced
1 cup Fresh spinach
1 teaspoon Extra virgin olive oil
1/4 teaspoon Garlic powder
1/8 teaspoon Sea salt
1/8 teaspoon Black pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced red potatoes with half of the olive oil, garlic powder, salt, and pepper.
Spread the potatoes on the baking sheet and roast for 18-20 minutes until they are tender and golden.
While the potatoes roast, pulse the cauliflower in a food processor until it reaches a rice-like consistency.
Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the cauliflower for 4 minutes.
Add the fresh spinach to the skillet and stir until it is just wilted.
Pour the egg whites into the skillet and cook, stirring frequently, until the whites are set and fluffy.
Plate the cauliflower scramble alongside the roasted potatoes and enjoy immediately.