YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Roasted Sweet Potato
Pan-scrambled egg whites with wilted spinach and garlic, served alongside tender roasted sweet potato cubes and creamy avocado.
INGREDIENTS
0.75 cup Liquid Egg Whites
1 cup cubed Sweet Potato
2 cups Fresh Baby Spinach
1.5 teaspoons Extra Virgin Olive Oil
0.33 medium Avocado
0.25 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potato with one teaspoon of olive oil and a pinch of sea salt.
Spread the potatoes in a single layer and roast for 20-25 minutes until tender and slightly browned.
Heat the remaining half teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the liquid egg whites into the pan with the spinach and season with garlic powder.
Gently scramble the whites with a spatula until they are fully set and opaque.
Transfer the scramble and roasted sweet potatoes to a plate.
Top the dish with fresh avocado slices and a crack of black pepper before serving.