YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Potatoes
Oven-roasted Yukon Gold potatoes tossed in oregano and paired with creamy, protein-packed scrambled eggs and wilted spinach for a savory and satisfying morning start.
INGREDIENTS
3 large eggs
0.75 cup egg whites
0.25 cup non-fat Greek yogurt
1 small Yukon Gold potato
1 tsp extra virgin olive oil
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Dice the Yukon Gold potato into 1/2-inch cubes and place them in a bowl.
Toss the potatoes with the olive oil, dried oregano, and half of the sea salt and black pepper.
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until golden and crispy.
While potatoes roast, whisk together the eggs, egg whites, Greek yogurt, garlic powder, and the remaining salt and pepper in a medium bowl until smooth.
Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for 30 seconds.
Using a silicone spatula, gently push the eggs from the edges toward the center to create soft curds.
When the eggs are nearly set but still slightly wet, fold in the fresh baby spinach and cook for 1 minute until the spinach is just wilted.
Plate the creamy scrambled eggs alongside the crispy roasted potatoes and serve immediately.