YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Roasted Sweet Potato and Spinach
Soft scrambled eggs served with oven-roasted sweet potatoes and wilted spinach, paired with a side of fresh blueberries and a sprinkle of flaky sea salt.
INGREDIENTS
3 Large Eggs
120 grams Sweet Potato, diced
1.5 tablespoons Avocado Oil
1.5 cups Fresh Spinach
0.5 cup Fresh Blueberries
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced sweet potato with one tablespoon of avocado oil and a pinch of sea salt.
Spread the potatoes evenly on the baking sheet and roast for 20-25 minutes until tender and caramelized.
While the potatoes roast, heat the remaining half tablespoon of avocado 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.
In a small bowl, whisk the eggs thoroughly and pour them into the skillet with the spinach.
Gently stir the eggs with a spatula, cooking until they are softly set and fluffy.
Plate the scrambled eggs and spinach alongside the roasted sweet potatoes and serve with a side of fresh blueberries.