Scrambled Eggs with Spinach and Roasted Sweet Potato

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

Scrambled Eggs with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Roasted Sweet Potato

Enjoy a wholesome breakfast featuring fluffy scrambled eggs delicately cooked with fresh spinach, paired with naturally sweet roasted sweet potato. This dish perfectly balances the light savory flavor of eggs with a gentle sweetness from the potato, making it an inviting, nutrient-rich start to your day.

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NUTRITION

325kcal
Protein
14.4g
Fat
14.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup fresh spinach

1 medium sweet potato

1 teaspoon extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato.

  • 2

    Wash the sweet potato and cut it into small cubes or wedges. Toss with the olive oil, a pinch of salt, and your favorite spices if desired.

  • 3

    Spread the sweet potato pieces on a baking sheet in a single layer and roast for about 20-25 minutes until tender and lightly crisp on the edges.

  • 4

    While the sweet potato is roasting, whisk the eggs in a bowl until well blended. Stir in the fresh spinach.

  • 5

    Heat a non-stick skillet over medium heat and pour in the egg mixture. Allow the eggs to set for a few seconds, then gently stir to form soft curds.

  • 6

    Cook the scrambled eggs until they are just set but still moist. Remove from heat.

  • 7

    Plate the scrambled eggs alongside the roasted sweet potato and serve immediately.

Scrambled Eggs with Spinach and Roasted Sweet Potato

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

Scrambled Eggs with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Roasted Sweet Potato

Enjoy a wholesome breakfast featuring fluffy scrambled eggs delicately cooked with fresh spinach, paired with naturally sweet roasted sweet potato. This dish perfectly balances the light savory flavor of eggs with a gentle sweetness from the potato, making it an inviting, nutrient-rich start to your day.

NUTRITION

325kcal
Protein
14.4g
Fat
14.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup fresh spinach

1 medium sweet potato

1 teaspoon extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato.

  • 2

    Wash the sweet potato and cut it into small cubes or wedges. Toss with the olive oil, a pinch of salt, and your favorite spices if desired.

  • 3

    Spread the sweet potato pieces on a baking sheet in a single layer and roast for about 20-25 minutes until tender and lightly crisp on the edges.

  • 4

    While the sweet potato is roasting, whisk the eggs in a bowl until well blended. Stir in the fresh spinach.

  • 5

    Heat a non-stick skillet over medium heat and pour in the egg mixture. Allow the eggs to set for a few seconds, then gently stir to form soft curds.

  • 6

    Cook the scrambled eggs until they are just set but still moist. Remove from heat.

  • 7

    Plate the scrambled eggs alongside the roasted sweet potato and serve immediately.