YOUR SOLIN GENERATED RECIPE
Savory One-Pan Eggs with Roasted Potatoes and Spinach
Golden pan-roasted potatoes and wilted spinach provide a hearty base for tender eggs in this savory, one-pan breakfast skillet.
INGREDIENTS
0.75 cup diced potato
1 tsp olive oil
2 large eggs
1 cup egg whites
2 cup fresh spinach
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Dice the potato into small, uniform half-inch cubes to ensure they cook through quickly.
Heat olive oil in a medium non-stick skillet over medium heat.
Add the diced potatoes to the pan, seasoning with sea salt, black pepper, and garlic powder.
Sauté the potatoes for 10 to 12 minutes, stirring occasionally, until they are golden brown and tender.
Add the fresh spinach to the skillet and toss for 1 minute until the leaves are just wilted.
In a small bowl, whisk together the whole eggs and egg whites until well combined.
Pour the egg mixture over the vegetables, reduce the heat to medium-low, and scramble gently until the eggs reach your desired consistency.
Finish by sprinkling the grated parmesan over the top and serve immediately.