YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Potatoes
Oven-roasted red potatoes seasoned with garlic, served alongside fluffy scrambled eggs and wilted spinach for a savory and satisfying breakfast.
INGREDIENTS
0.75 medium red potato
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
3 large eggs
0.75 cup liquid egg whites
1 cup fresh spinach
0.5 oz feta cheese
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dice the red potato into small 1/2-inch cubes to ensure they cook quickly and evenly.
Toss the potato cubes on the baking sheet with the olive oil, half of the sea salt, half of the black pepper, and all of the garlic powder.
Roast the potatoes for 20-25 minutes, tossing once halfway through, until they are golden and crispy on the outside.
In a medium bowl, whisk together the large eggs and liquid egg whites with the remaining sea salt and black pepper until well combined.
Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for about 30 seconds.
Gently push the eggs across the pan with a silicone spatula to create soft, fluffy curds.
When the eggs are nearly set but still slightly moist, add the fresh spinach and fold gently until the leaves are just wilted.
Plate the scrambled eggs alongside the roasted potatoes and finish by sprinkling the crumbled feta cheese over the top.