Scrambled Eggs with Roasted Potatoes and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Sautéed Spinach

A hearty breakfast featuring fluffy scrambled eggs combined with lean beef strips for an extra protein boost, paired with crispy roasted potatoes and tender sautéed spinach. This balanced dish delivers a comforting mix of textures and rich flavors, perfect for an energizing start to your day.

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NUTRITION

455kcal
Protein
36g
Fat
22.7g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

2 oz Lean Beef Strips (56g)

1 medium Potato (150g)

2 cups raw Spinach (approximately 50g)

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the potato into small cubes, toss with 1/2 teaspoon olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for about 20-25 minutes until golden and crispy.

  • 2

    While the potatoes roast, heat a non-stick skillet over medium-high heat. Add the lean beef strips, season lightly with salt and pepper, and sear them for about 2-3 minutes until they are just cooked through. Remove from the pan and set aside.

  • 3

    In the same skillet, add the remaining olive oil and throw in the spinach. Sauté for 1-2 minutes just until wilted, then remove and set aside with the beef.

  • 4

    Crack the eggs into a bowl, season with a pinch of salt and pepper, and whisk until well combined.

  • 5

    Lower the heat to medium-low and pour the eggs into the skillet. Allow them to set slightly before gently stirring, creating soft, comfortable curds.

  • 6

    When the eggs are about halfway cooked, fold in the seared lean beef strips and sautéed spinach. Continue gently stirring until the eggs are fully cooked but still moist and fluffy.

  • 7

    Plate the scrambled eggs fruitfully alongside a generous serving of roasted potatoes. Serve immediately for a hearty breakfast experience.

Scrambled Eggs with Roasted Potatoes and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Sautéed Spinach

A hearty breakfast featuring fluffy scrambled eggs combined with lean beef strips for an extra protein boost, paired with crispy roasted potatoes and tender sautéed spinach. This balanced dish delivers a comforting mix of textures and rich flavors, perfect for an energizing start to your day.

NUTRITION

455kcal
Protein
36g
Fat
22.7g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

2 oz Lean Beef Strips (56g)

1 medium Potato (150g)

2 cups raw Spinach (approximately 50g)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the potato into small cubes, toss with 1/2 teaspoon olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for about 20-25 minutes until golden and crispy.

  • 2

    While the potatoes roast, heat a non-stick skillet over medium-high heat. Add the lean beef strips, season lightly with salt and pepper, and sear them for about 2-3 minutes until they are just cooked through. Remove from the pan and set aside.

  • 3

    In the same skillet, add the remaining olive oil and throw in the spinach. Sauté for 1-2 minutes just until wilted, then remove and set aside with the beef.

  • 4

    Crack the eggs into a bowl, season with a pinch of salt and pepper, and whisk until well combined.

  • 5

    Lower the heat to medium-low and pour the eggs into the skillet. Allow them to set slightly before gently stirring, creating soft, comfortable curds.

  • 6

    When the eggs are about halfway cooked, fold in the seared lean beef strips and sautéed spinach. Continue gently stirring until the eggs are fully cooked but still moist and fluffy.

  • 7

    Plate the scrambled eggs fruitfully alongside a generous serving of roasted potatoes. Serve immediately for a hearty breakfast experience.