YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Potatoes
Sautéed spinach and fluffy scrambled eggs served with crispy, golden-brown roasted potatoes for a satisfying and protein-packed morning meal.
INGREDIENTS
2 large eggs
1 cup egg whites
0.5 oz sharp cheddar cheese
0.5 medium russet potato
1 tsp extra virgin olive oil
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the russet potato into small, uniform half-inch cubes to ensure even cooking.
In a bowl, toss the potato cubes with the olive oil, garlic powder, and half of the salt and pepper.
Spread the potatoes on the baking sheet and roast for 20 minutes until they are golden and crispy.
While potatoes roast, whisk the whole eggs and egg whites together in a medium bowl until well combined.
Heat a non-stick skillet over medium-low heat and add the baby spinach, sautéing until just wilted.
Pour the egg mixture into the skillet with the spinach, seasoning with the remaining salt and pepper.
Stir the eggs gently with a spatula until they are fluffy and mostly set, then sprinkle the cheddar cheese on top.
Once the cheese is melted and potatoes are crisp, plate the scramble alongside the potatoes and enjoy immediately.