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

A wholesome, lightly creamy scrambled eggs paired with a subtle sauté of spinach and golden roasted sweet potatoes. The dish delights with tender eggs enriched by a touch of half-and-half and butter, balanced by the natural sweetness of roasted potatoes, making it a gentle yet satisfying start to your day.

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NUTRITION

461kcal
Protein
12.8g
Fat
29g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

1 whole egg

1 large egg white

1/2 cup raw spinach

1 tbsp half-and-half

1 tsp butter

1 tbsp olive oil (for sauté)

1.5 medium sweet potatoes

1 tsp olive oil (for roasting)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Peel (if desired) and cut the sweet potato into 1-inch cubes. Toss them with 1 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, whisk the whole egg, egg white, half-and-half, and a pinch of salt and pepper in a bowl.

  • 3

    Heat a non-stick skillet over medium-low heat and add 1 tsp butter. Once melted, pour in the egg mixture and gently stir with a spatula, cooking slowly until the eggs are softly scrambled and creamy.

  • 4

    In a separate pan, heat 1 tbsp olive oil over medium heat. Add the 1/2 cup raw spinach and sauté briefly until just wilted. Season lightly with salt and pepper.

  • 5

    Plate the creamy scrambled eggs alongside the sautéed spinach and a generous serving of roasted sweet potatoes. Serve warm and enjoy your balanced breakfast.

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

A wholesome, lightly creamy scrambled eggs paired with a subtle sauté of spinach and golden roasted sweet potatoes. The dish delights with tender eggs enriched by a touch of half-and-half and butter, balanced by the natural sweetness of roasted potatoes, making it a gentle yet satisfying start to your day.

NUTRITION

461kcal
Protein
12.8g
Fat
29g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

1 whole egg

1 large egg white

1/2 cup raw spinach

1 tbsp half-and-half

1 tsp butter

1 tbsp olive oil (for sauté)

1.5 medium sweet potatoes

1 tsp olive oil (for roasting)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel (if desired) and cut the sweet potato into 1-inch cubes. Toss them with 1 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, whisk the whole egg, egg white, half-and-half, and a pinch of salt and pepper in a bowl.

  • 3

    Heat a non-stick skillet over medium-low heat and add 1 tsp butter. Once melted, pour in the egg mixture and gently stir with a spatula, cooking slowly until the eggs are softly scrambled and creamy.

  • 4

    In a separate pan, heat 1 tbsp olive oil over medium heat. Add the 1/2 cup raw spinach and sauté briefly until just wilted. Season lightly with salt and pepper.

  • 5

    Plate the creamy scrambled eggs alongside the sautéed spinach and a generous serving of roasted sweet potatoes. Serve warm and enjoy your balanced breakfast.