YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Roasted Sweet Potato
A protein-packed scramble of egg whites and baby spinach served with oven-roasted sweet potato cubes and a slice of creamy avocado.
INGREDIENTS
1.1 cups Liquid Egg Whites
150 grams Sweet Potato, diced
2 cups Fresh Baby Spinach
1 teaspoon Extra Virgin Olive Oil
50 grams Fresh Avocado
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Toss the diced sweet potato with half of the olive oil and a pinch of sea salt.
Spread the potatoes in a single layer and roast for 20-25 minutes until tender and caramelized.
Heat the remaining olive oil in a non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the liquid egg whites over the spinach and cook, stirring occasionally, until the whites are firm and fluffy.
Plate the egg white scramble alongside the roasted sweet potatoes and top with the fresh avocado slices.