YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Roasted Sweet Potatoes
Oven-roasted sweet potato cubes paired with fluffy, protein-packed scrambled eggs and wilted spinach for a savory, vibrant start to your morning.
INGREDIENTS
1 medium sweet potato
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
3 large eggs
0.75 cup liquid egg whites
1 tsp ghee
1 cup fresh baby spinach
1 tbsp nutritional yeast
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Peel the sweet potato and dice it into uniform 1/2-inch cubes to ensure even roasting.
Toss the sweet potato cubes on the baking sheet with the olive oil and half of the sea salt and black pepper.
Roast for 20 to 25 minutes, tossing halfway through, until the potatoes are tender and the edges are golden brown.
While the potatoes roast, whisk together the whole eggs, liquid egg whites, nutritional yeast, and the remaining salt and pepper in a bowl.
Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the bottom of the pan.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.
Gently push the eggs across the pan with a spatula to create soft curds, then fold in the fresh baby spinach.
Continue cooking for 1 to 2 minutes until the eggs are just set and the spinach is wilted, then serve immediately alongside the roasted sweet potatoes.