YOUR SOLIN GENERATED RECIPE
Spinach and Feta Egg White Omelette with Roasted Sweet Potatoes
Fluffy egg whites folded over sautéed baby spinach and tangy feta cheese, paired with roasted sweet potato cubes for a perfectly caramelized finish.
INGREDIENTS
3/4 cup Liquid Egg Whites
1 oz Feta Cheese
225g Sweet Potato
2 tsp Extra Virgin Olive Oil
2 cups Fresh Baby Spinach
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 and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and golden.
Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until wilted.
Pour the liquid egg whites into the skillet, covering the spinach evenly.
Cook for 3-4 minutes until the edges are set, then sprinkle the crumbled feta over one half.
Fold the omelette in half and cook for another minute until the cheese is slightly softened.
Slide the omelette onto a plate and serve immediately with the warm roasted sweet potatoes.