YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Roasted Potatoes and Sautéed Cabbage
Fluffy eggs scrambled with egg whites, served alongside crispy oven-roasted potatoes and tender sautéed cabbage for a savory, satisfying crunch.
INGREDIENTS
2 Large Eggs
2/3 cup Liquid Egg Whites
120 grams Red Potatoes, cubed
1 cup Shredded Green Cabbage
1 teaspoon Olive Oil
1/4 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed potatoes with half of the olive oil, garlic powder, salt, and pepper.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are golden and crispy.
While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.
Add the shredded cabbage to the skillet and sauté until it becomes tender and slightly caramelized.
In a small bowl, whisk together the whole eggs and egg whites until well combined.
Push the cabbage to the side of the pan and pour in the egg mixture.
Gently scramble the eggs until they are just set and fluffy.
Plate the scramble alongside the roasted potatoes and enjoy immediately.