YOUR SOLIN GENERATED RECIPE
Egg and Chicken Veggie Scramble with Sweet Potato
Sautéed chicken and sweet potatoes scrambled with farm-fresh eggs and vibrant peppers, finished with a handful of wilted spinach and toasted cumin.
INGREDIENTS
1.5 ounces Cooked Chicken Breast, diced
1 Large Egg
1/4 cup Liquid Egg Whites
175 grams Sweet Potato, peeled and cubed
1 tablespoon Avocado Oil
50 grams Red Bell Pepper, chopped
30 grams Baby Spinach
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the cubed sweet potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and slightly browned.
Toss in the chopped red bell pepper and diced chicken breast, sautéing for another 2-3 minutes until the peppers soften.
In a small bowl, whisk together the whole egg and egg whites.
Pour the egg mixture into the skillet with the vegetables and chicken.
Gently scramble the eggs with a spatula until they are just set.
Fold in the baby spinach and cook for 30 seconds until the leaves are slightly wilted.
Season with a pinch of sea salt and black pepper before serving hot.