Roasted Sweet Potato and Kale Breakfast Strata

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

Roasted Sweet Potato and Kale Breakfast Strata

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Kale Breakfast Strata

Enjoy a vibrant, nutrient-packed strata featuring tender roasted sweet potato cubes, lightly sautéed kale, and a savory egg custard enriched with a hint of reduced-fat cheddar and a splash of low-fat milk. This dish is perfectly balanced to start your day or serve as a satisfying meal any time, with a delightful mix of textures and flavors.

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NUTRITION

462kcal
Protein
33.3g
Fat
24.2g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Kale (67g)

3 large Eggs

1/2 cup Low-Fat Milk (122g approx)

1/4 cup Reduced-Fat Cheddar Cheese (28g)

1 small Red Onion (70g)

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes. Toss them with a little olive oil, salt, and pepper, and spread them on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20-25 minutes until tender and lightly browned.

  • 4

    While the sweet potato is roasting, thinly slice the red onion and roughly chop the kale. In a skillet, heat a teaspoon of olive oil over medium heat and lightly sauté the onion until soft, then add the kale and cook until just wilted. Season with salt and pepper.

  • 5

    In a bowl, whisk together the eggs, low-fat milk, salt, and pepper. Stir in the roasted sweet potatoes, sautéed kale and onion mixture, and the reduced-fat cheddar cheese.

  • 6

    Pour the mixture into a lightly greased baking dish and bake for an additional 15-20 minutes at 375°F until the strata is set and slightly golden on top.

  • 7

    Remove from the oven, let it cool for a few minutes, then serve warm.

Roasted Sweet Potato and Kale Breakfast Strata

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

Roasted Sweet Potato and Kale Breakfast Strata

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Kale Breakfast Strata

Enjoy a vibrant, nutrient-packed strata featuring tender roasted sweet potato cubes, lightly sautéed kale, and a savory egg custard enriched with a hint of reduced-fat cheddar and a splash of low-fat milk. This dish is perfectly balanced to start your day or serve as a satisfying meal any time, with a delightful mix of textures and flavors.

NUTRITION

462kcal
Protein
33.3g
Fat
24.2g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Kale (67g)

3 large Eggs

1/2 cup Low-Fat Milk (122g approx)

1/4 cup Reduced-Fat Cheddar Cheese (28g)

1 small Red Onion (70g)

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes. Toss them with a little olive oil, salt, and pepper, and spread them on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20-25 minutes until tender and lightly browned.

  • 4

    While the sweet potato is roasting, thinly slice the red onion and roughly chop the kale. In a skillet, heat a teaspoon of olive oil over medium heat and lightly sauté the onion until soft, then add the kale and cook until just wilted. Season with salt and pepper.

  • 5

    In a bowl, whisk together the eggs, low-fat milk, salt, and pepper. Stir in the roasted sweet potatoes, sautéed kale and onion mixture, and the reduced-fat cheddar cheese.

  • 6

    Pour the mixture into a lightly greased baking dish and bake for an additional 15-20 minutes at 375°F until the strata is set and slightly golden on top.

  • 7

    Remove from the oven, let it cool for a few minutes, then serve warm.