Scrambled Eggs with Roasted Potatoes and Spinach

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

Scrambled Eggs with Roasted Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Spinach

Enjoy a comforting breakfast of light and fluffy scrambled eggs with vibrant spinach paired with crispy roasted potatoes. This dish offers a satisfying mix of textures with the tender eggs, savory spinach, and perfectly roasted, slightly crunchy potatoes, making it a delicious and balanced morning meal.

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NUTRITION

246kcal
Protein
13g
Fat
9.7g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg

1 large Egg White

1 small Potato (approximately 150g)

1 cup Fresh Spinach

3 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and cube the small potato into bite-sized pieces. Toss the potato cubes with 2 tsp of olive oil, salt, and pepper.

  • 3

    Spread the potatoes on a baking sheet in a single layer and roast in the oven for about 20 minutes, or until golden and crispy, stirring halfway through.

  • 4

    While the potatoes are roasting, heat a non-stick skillet over medium heat and add the remaining 1 tsp of olive oil.

  • 5

    Add the fresh spinach to the skillet and lightly sauté until just wilted, about 1-2 minutes. Transfer the spinach to a bowl.

  • 6

    In the same skillet, reduce the heat to low and pour in the beaten mixture of 1 whole egg and 1 egg white. Gently scramble the eggs until softly set, then fold in the sautéed spinach.

  • 7

    Plate the scrambled eggs with spinach alongside the roasted potatoes and serve immediately.

Scrambled Eggs with Roasted Potatoes and Spinach

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

Scrambled Eggs with Roasted Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Spinach

Enjoy a comforting breakfast of light and fluffy scrambled eggs with vibrant spinach paired with crispy roasted potatoes. This dish offers a satisfying mix of textures with the tender eggs, savory spinach, and perfectly roasted, slightly crunchy potatoes, making it a delicious and balanced morning meal.

NUTRITION

246kcal
Protein
13g
Fat
9.7g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg

1 large Egg White

1 small Potato (approximately 150g)

1 cup Fresh Spinach

3 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and cube the small potato into bite-sized pieces. Toss the potato cubes with 2 tsp of olive oil, salt, and pepper.

  • 3

    Spread the potatoes on a baking sheet in a single layer and roast in the oven for about 20 minutes, or until golden and crispy, stirring halfway through.

  • 4

    While the potatoes are roasting, heat a non-stick skillet over medium heat and add the remaining 1 tsp of olive oil.

  • 5

    Add the fresh spinach to the skillet and lightly sauté until just wilted, about 1-2 minutes. Transfer the spinach to a bowl.

  • 6

    In the same skillet, reduce the heat to low and pour in the beaten mixture of 1 whole egg and 1 egg white. Gently scramble the eggs until softly set, then fold in the sautéed spinach.

  • 7

    Plate the scrambled eggs with spinach alongside the roasted potatoes and serve immediately.