YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Roasted Potatoes and Sautéed Spinach
Soft scrambled eggs whisked with Greek yogurt for creaminess, served with herb-roasted red potatoes and tender sautéed spinach for a satisfying, crispy finish.
INGREDIENTS
2 Large Eggs
1/3 cup Liquid Egg Whites
1 tablespoon Non-fat Greek Yogurt
175 grams Red Potatoes, diced
3 teaspoons Extra Virgin Olive Oil, divided
2 cups Fresh Spinach
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced red potatoes with two teaspoons of olive oil, sea salt, and black pepper.
Spread the potatoes in a single layer and roast for 20-25 minutes until they are golden and crispy.
While the potatoes roast, whisk together the whole eggs, egg whites, and Greek yogurt in a bowl until completely smooth.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from the pan and set aside.
Reduce the skillet heat to low and pour in the egg mixture.
Cook the eggs slowly, stirring constantly with a silicone spatula to create small, creamy curds.
Once the eggs are set but still moist, remove from heat immediately.
Serve the creamy scrambled eggs alongside the roasted potatoes and sautéed spinach, seasoning with an extra crack of black pepper if desired.