YOUR SOLIN GENERATED RECIPE
Egg White and Veggie Scramble with Sweet Potato Hash
Pan-seared sweet potato cubes and sautéed peppers tossed with fluffy egg whites and fresh spinach, finished with a topping of buttery avocado.
INGREDIENTS
275g Liquid Egg Whites
150g Sweet Potato, cubed
50g Red Bell Pepper, chopped
30g Yellow Onion, diced
30g Fresh Spinach
1.5 tsp Extra Virgin Olive Oil
1/4 Avocado, sliced
PREPARATION
Peel the sweet potato and cut into small, uniform half-inch cubes.
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the sweet potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned.
Stir in the diced onions and bell peppers, cooking for another 3-4 minutes until the vegetables are softened.
Move the vegetables to one side of the pan or remove them briefly, then add the remaining oil to the empty space.
Add the fresh spinach to the pan and sauté until just wilted.
Pour the liquid egg whites over the vegetables and spinach.
Gently scramble the mixture with a spatula until the egg whites are fully cooked and opaque.
Season with a pinch of sea salt and black pepper if desired.
Transfer to a plate and top with the fresh avocado slices before serving.