YOUR SOLIN GENERATED RECIPE
Eggs with Roasted Spinach and Potatoes
Crispy roasted potatoes and earthy spinach are served with fluffy scrambled eggs and a dollop of creamy Greek yogurt for a satisfying, savory meal.
INGREDIENTS
1 medium Russet potato
2 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
2 cup Fresh baby spinach
2 large Eggs
0.75 cup Liquid egg whites
0.5 cup Non-fat Greek yogurt
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Dice the Russet potato into half-inch cubes and toss them on the baking sheet with olive oil, sea salt, black pepper, and garlic powder.
Roast the potatoes for 20 minutes, then toss the baby spinach onto the tray and roast for another 3 minutes until the potatoes are crispy and spinach is wilted.
While the vegetables roast, whisk the whole eggs and liquid egg whites together in a bowl until the mixture is uniform.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a spatula until the eggs are soft and fluffy.
Divide the roasted potato and spinach mixture onto plates and serve alongside the scrambled eggs.
Finish each portion with a dollop of non-fat Greek yogurt for added creaminess and protein.