YOUR SOLIN GENERATED RECIPE
Scrambled Egg and Roasted Potato Breakfast Bowl
Scrambled eggs and egg whites served over a bed of jasmine rice and crispy roasted red potatoes, topped with zesty salsa for a vibrant kick.
INGREDIENTS
2 large eggs
1.25 cup liquid egg whites
0.5 cup roasted red potatoes
0.5 cup cooked jasmine rice
2 tbsp salsa
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Heat the olive oil in a non-stick skillet over medium-low heat.
Whisk the large eggs, liquid egg whites, sea salt, and black pepper in a bowl until the mixture is uniform.
Pour the egg mixture into the skillet and scramble gently with a spatula until the eggs are soft, fluffy, and just set.
Warm the pre-cooked roasted red potatoes and jasmine rice in a separate pan or microwave until steaming.
Assemble the bowl by placing the warm jasmine rice and roasted red potatoes at the bottom.
Top the base with the fluffy scrambled eggs and a generous serving of salsa.
Garnish the bowl with fresh chives and serve immediately while hot.