YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Roasted Potatoes
Scrambled eggs and egg whites served with golden roasted potatoes and topped with creamy sliced avocado.
INGREDIENTS
1 Large Egg
3 tablespoons Egg Whites
90 grams Red Potatoes, diced
1.5 teaspoons Avocado Oil
40 grams Avocado, sliced
1 teaspoon Fresh Chives, chopped
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the red potatoes into half-inch cubes and toss them on the baking sheet with one teaspoon of avocado oil, sea salt, and black pepper.
Roast the potatoes for 20 to 25 minutes, tossing once halfway through, until they are golden brown and crispy.
In a small bowl, whisk together the whole egg and the liquid egg whites until the mixture is uniform.
Heat the remaining half teaspoon of avocado oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and cook, stirring gently with a silicone spatula, until the eggs are set and fluffy.
Transfer the scrambled eggs to a plate alongside the roasted potatoes.
Garnish the dish with the sliced avocado and fresh chopped chives before serving.