Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a vibrant breakfast featuring creamy scrambled eggs delicately mixed with low-fat milk and tender sautéed spinach, paired with perfectly roasted sweet potato cubes and fresh avocado slices. This dish offers a harmonious blend of textures and flavors for a satisfying morning meal.

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NUTRITION

570kcal
Protein
20.2g
Fat
40.3g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Low-Fat Milk

1 cup Fresh Spinach

1 small Sweet Potato

3 tsp Extra Virgin Olive Oil

1/2 Avocado

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-sized pieces. Toss the cubes lightly with 1 tsp of olive oil, a pinch of salt, and pepper, then spread them evenly on a baking sheet. Roast in the oven for 20-25 minutes until tender and lightly crisp.

  • 2

    While the sweet potatoes are roasting, whisk the 2 large eggs with the 1/4 cup low-fat milk in a bowl. Season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat and add 1 tsp of olive oil. Add the fresh spinach and sauté for about 1-2 minutes until wilted.

  • 4

    Pour the egg mixture over the spinach in the skillet. Let it sit for a few seconds, then gently stir with a spatula to form soft curds. Cook until the eggs are creamy and softly scrambled. Remove from heat.

  • 5

    For finishing touches, drizzle the scrambled eggs with the remaining 1 tsp of olive oil if desired, and serve alongside the roasted sweet potato cubes. Slice the half avocado and place on the side or gently fold into the eggs.

  • 6

    Enjoy your balanced and satisfying breakfast that aligns with your nutritional goals!

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a vibrant breakfast featuring creamy scrambled eggs delicately mixed with low-fat milk and tender sautéed spinach, paired with perfectly roasted sweet potato cubes and fresh avocado slices. This dish offers a harmonious blend of textures and flavors for a satisfying morning meal.

NUTRITION

570kcal
Protein
20.2g
Fat
40.3g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Low-Fat Milk

1 cup Fresh Spinach

1 small Sweet Potato

3 tsp Extra Virgin Olive Oil

1/2 Avocado

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-sized pieces. Toss the cubes lightly with 1 tsp of olive oil, a pinch of salt, and pepper, then spread them evenly on a baking sheet. Roast in the oven for 20-25 minutes until tender and lightly crisp.

  • 2

    While the sweet potatoes are roasting, whisk the 2 large eggs with the 1/4 cup low-fat milk in a bowl. Season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat and add 1 tsp of olive oil. Add the fresh spinach and sauté for about 1-2 minutes until wilted.

  • 4

    Pour the egg mixture over the spinach in the skillet. Let it sit for a few seconds, then gently stir with a spatula to form soft curds. Cook until the eggs are creamy and softly scrambled. Remove from heat.

  • 5

    For finishing touches, drizzle the scrambled eggs with the remaining 1 tsp of olive oil if desired, and serve alongside the roasted sweet potato cubes. Slice the half avocado and place on the side or gently fold into the eggs.

  • 6

    Enjoy your balanced and satisfying breakfast that aligns with your nutritional goals!