Scrambled Eggs with Roasted Sweet Potato and Spinach

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

Scrambled Eggs with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Sweet Potato and Spinach

Enjoy a hearty, nutrient-packed breakfast featuring fluffy scrambled eggs paired with caramelized roasted sweet potato cubes and sautéed spinach, complemented by creamy avocado and a refreshing side of mixed berries for a balanced start to your day.

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NUTRITION

672kcal
Protein
33.5g
Fat
39.8g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

150 g Sweet Potato

1 cup Spinach

1/2 Avocado

1/2 cup Mixed Berries

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking tray and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato is roasting, lightly sauté the spinach in a non-stick pan over medium heat until just wilted. Set aside.

  • 4

    In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into a non-stick skillet over medium-low heat.

  • 5

    Gently scramble the eggs, stirring frequently, until they begin to set. When nearly done, fold in the sautéed spinach.

  • 6

    Plate the scrambled eggs alongside a generous serving of roasted sweet potatoes. Top with sliced avocado and serve with a side of mixed berries.

  • 7

    Enjoy your balanced breakfast that packs both flavor and satisfying nutrients!

Scrambled Eggs with Roasted Sweet Potato and Spinach

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

Scrambled Eggs with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Sweet Potato and Spinach

Enjoy a hearty, nutrient-packed breakfast featuring fluffy scrambled eggs paired with caramelized roasted sweet potato cubes and sautéed spinach, complemented by creamy avocado and a refreshing side of mixed berries for a balanced start to your day.

NUTRITION

672kcal
Protein
33.5g
Fat
39.8g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

150 g Sweet Potato

1 cup Spinach

1/2 Avocado

1/2 cup Mixed Berries

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking tray and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potato is roasting, lightly sauté the spinach in a non-stick pan over medium heat until just wilted. Set aside.

  • 4

    In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into a non-stick skillet over medium-low heat.

  • 5

    Gently scramble the eggs, stirring frequently, until they begin to set. When nearly done, fold in the sautéed spinach.

  • 6

    Plate the scrambled eggs alongside a generous serving of roasted sweet potatoes. Top with sliced avocado and serve with a side of mixed berries.

  • 7

    Enjoy your balanced breakfast that packs both flavor and satisfying nutrients!