YOUR SOLIN GENERATED RECIPE
Beef and Spinach Egg Scramble with Roasted Sweet Potatoes
Skillet-scrambled eggs with lean ground beef and wilted spinach, served alongside oven-roasted sweet potato cubes for a hint of caramelized sweetness.
INGREDIENTS
3 oz Lean Ground Beef (93/7)
2 Large Eggs
100g Sweet Potato, cubed
1 cup Fresh Spinach
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and browned.
While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.
Add the ground beef to the skillet, breaking it up with a spatula, and cook until fully browned.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
In a small bowl, whisk the eggs together and pour them into the skillet with the beef and spinach.
Gently scramble the eggs until they are just set and no longer liquid.
Plate the beef and egg scramble alongside the roasted sweet potatoes and enjoy while hot.