YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato
Pan-scrambled eggs with wilted spinach and oven-roasted sweet potato cubes, finished with a slice of buttery avocado.
INGREDIENTS
2 Large Eggs
1/3 cup Liquid Egg Whites
1 cup cubed Sweet Potato
2 cups Fresh Spinach
1 tablespoon Extra Virgin Olive Oil
1/4 medium Avocado
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the potatoes for 20-25 minutes until they are tender and golden brown.
While the potatoes roast, whisk the whole eggs and egg whites together in a small bowl until well combined.
Heat the remaining olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until it is just wilted.
Lower the heat slightly and pour the egg mixture over the spinach.
Gently stir the eggs with a spatula until they are scrambled and cooked through but still moist.
Serve the scrambled eggs and spinach alongside the roasted sweet potatoes and top with fresh avocado slices.