Egg and Sweet Potato Hash with Sautéed Spinach

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

Egg and Sweet Potato Hash with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Sweet Potato Hash with Sautéed Spinach

A vibrant morning hash that blends tender sweet potato cubes with perfectly sautéed spinach and a light scramble of eggs, crowned with a refreshing dollop of creamy nonfat Greek yogurt. This dish delivers a satisfying balance of flavors and textures that ignite the senses and fuel your day.

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NUTRITION

410kcal
Protein
32.8g
Fat
19.7g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

1 egg white

1/2 medium sweet potato, diced

2 cups fresh spinach

1 tsp olive oil

1/3 cup nonfat Greek yogurt

Salt, pepper, garlic powder to taste

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PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Rinse the spinach leaves thoroughly and set aside.

  • 2

    In a medium skillet, heat 1 tsp of olive oil over medium heat. Add diced sweet potato and a pinch of salt. Sauté until tender and lightly browned, about 6-8 minutes.

  • 3

    Add the fresh spinach and garlic powder to the skillet. Sauté until the spinach wilts, about 2 minutes.

  • 4

    In a bowl, whisk together the 3 whole eggs and 1 egg white with a pinch of salt and pepper.

  • 5

    Pour the egg mixture over the vegetables in the skillet, stirring gently to combine. Cook until the eggs are softly scrambled and set, about 3-4 minutes.

  • 6

    Transfer the hash to a plate and top with 1/3 cup of nonfat Greek yogurt. Optionally, season with additional pepper or a light drizzle of olive oil.

  • 7

    Serve immediately and enjoy a nutritious, balanced breakfast.

Egg and Sweet Potato Hash with Sautéed Spinach

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

Egg and Sweet Potato Hash with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Sweet Potato Hash with Sautéed Spinach

A vibrant morning hash that blends tender sweet potato cubes with perfectly sautéed spinach and a light scramble of eggs, crowned with a refreshing dollop of creamy nonfat Greek yogurt. This dish delivers a satisfying balance of flavors and textures that ignite the senses and fuel your day.

NUTRITION

410kcal
Protein
32.8g
Fat
19.7g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

1 egg white

1/2 medium sweet potato, diced

2 cups fresh spinach

1 tsp olive oil

1/3 cup nonfat Greek yogurt

Salt, pepper, garlic powder to taste

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Rinse the spinach leaves thoroughly and set aside.

  • 2

    In a medium skillet, heat 1 tsp of olive oil over medium heat. Add diced sweet potato and a pinch of salt. Sauté until tender and lightly browned, about 6-8 minutes.

  • 3

    Add the fresh spinach and garlic powder to the skillet. Sauté until the spinach wilts, about 2 minutes.

  • 4

    In a bowl, whisk together the 3 whole eggs and 1 egg white with a pinch of salt and pepper.

  • 5

    Pour the egg mixture over the vegetables in the skillet, stirring gently to combine. Cook until the eggs are softly scrambled and set, about 3-4 minutes.

  • 6

    Transfer the hash to a plate and top with 1/3 cup of nonfat Greek yogurt. Optionally, season with additional pepper or a light drizzle of olive oil.

  • 7

    Serve immediately and enjoy a nutritious, balanced breakfast.