Egg and Spinach Scramble with Roasted Sweet Potato

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

Egg and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Roasted Sweet Potato

Enjoy a light yet satisfying breakfast featuring a delicate scramble of one whole egg and one egg white lovingly folded with fresh spinach, paired with tender roasted sweet potato cubes drizzled with rich olive oil for an extra burst of flavor and smooth texture.

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NUTRITION

458kcal
Protein
11.8g
Fat
37.8g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1 large Egg (50g)

1 Egg White (33g)

20g Baby Spinach

100g Sweet Potato

1 tsp Olive Oil (for scramble)

1 tbsp Olive Oil (for roasting)

1 tbsp Olive Oil (extra drizzle)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Dice the sweet potato into small cubes.

  • 2

    In a bowl, toss the sweet potato cubes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 20 minutes or until tender and lightly browned.

  • 3

    While the sweet potato roasts, whisk together 1 whole egg and 1 egg white in a small bowl. Gently fold in the baby spinach.

  • 4

    Heat a nonstick skillet over medium heat and add 1 teaspoon olive oil. Pour in the egg mixture and cook, stirring gently, until softly scrambled and cooked through.

  • 5

    Once the sweet potato cubes are roasted, remove them from the oven and plate alongside the scramble. Drizzle 1 tablespoon olive oil over the roasted sweet potato for extra flavor and richness.

  • 6

    Serve your Egg and Spinach Scramble with Roasted Sweet Potato warm and enjoy your balanced breakfast.

Egg and Spinach Scramble with Roasted Sweet Potato

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

Egg and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Roasted Sweet Potato

Enjoy a light yet satisfying breakfast featuring a delicate scramble of one whole egg and one egg white lovingly folded with fresh spinach, paired with tender roasted sweet potato cubes drizzled with rich olive oil for an extra burst of flavor and smooth texture.

NUTRITION

458kcal
Protein
11.8g
Fat
37.8g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1 large Egg (50g)

1 Egg White (33g)

20g Baby Spinach

100g Sweet Potato

1 tsp Olive Oil (for scramble)

1 tbsp Olive Oil (for roasting)

1 tbsp Olive Oil (extra drizzle)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Dice the sweet potato into small cubes.

  • 2

    In a bowl, toss the sweet potato cubes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 20 minutes or until tender and lightly browned.

  • 3

    While the sweet potato roasts, whisk together 1 whole egg and 1 egg white in a small bowl. Gently fold in the baby spinach.

  • 4

    Heat a nonstick skillet over medium heat and add 1 teaspoon olive oil. Pour in the egg mixture and cook, stirring gently, until softly scrambled and cooked through.

  • 5

    Once the sweet potato cubes are roasted, remove them from the oven and plate alongside the scramble. Drizzle 1 tablespoon olive oil over the roasted sweet potato for extra flavor and richness.

  • 6

    Serve your Egg and Spinach Scramble with Roasted Sweet Potato warm and enjoy your balanced breakfast.