YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Roasted Sweet Potato
Pan-scrambled egg whites and fresh spinach served alongside oven-roasted sweet potato cubes and topped with creamy avocado.
INGREDIENTS
3/4 cup Egg Whites
200g Sweet Potato, cubed
1.5 tablespoons Extra Virgin Olive Oil
2 cups Baby Spinach
40g Avocado, sliced
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes or until they are tender and slightly browned.
While the potatoes roast, heat the remaining 0.5 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg whites into the skillet with the spinach and season with a pinch of salt and pepper.
Gently scramble the egg whites with a spatula until they are fully set and opaque.
Plate the egg white scramble alongside the roasted sweet potatoes and top with the fresh avocado slices.