Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

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

Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a warm and comforting breakfast of fluffy scrambled eggs paired with vibrant, lightly sautéed spinach and tender roasted sweet potatoes, finished with a drizzle of olive oil to enhance the rich flavors.

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NUTRITION

486kcal
Protein
14.9g
Fat
33.3g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g total)

1 cup Fresh Spinach (30g)

150g Sweet Potato

1 tsp Olive Oil (for spinach)

1 tsp Olive Oil (for sweet potato)

1 tbsp Olive Oil (extra drizzle)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into small, even pieces. Toss with 1 teaspoon of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for 25-30 minutes, or until tender and lightly browned.

  • 4

    While the potatoes roast, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the fresh spinach and sauté until just wilted, about 2-3 minutes.

  • 5

    In a bowl, crack the eggs and whisk until well combined. Pour the eggs into a non-stick skillet over medium-low heat and gently scramble until softly set.

  • 6

    Plate the scrambled eggs alongside the roasted sweet potatoes and sautéed spinach. Drizzle the extra tablespoon of olive oil over the dish for added richness, and serve warm.

Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

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

Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a warm and comforting breakfast of fluffy scrambled eggs paired with vibrant, lightly sautéed spinach and tender roasted sweet potatoes, finished with a drizzle of olive oil to enhance the rich flavors.

NUTRITION

486kcal
Protein
14.9g
Fat
33.3g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g total)

1 cup Fresh Spinach (30g)

150g Sweet Potato

1 tsp Olive Oil (for spinach)

1 tsp Olive Oil (for sweet potato)

1 tbsp Olive Oil (extra drizzle)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into small, even pieces. Toss with 1 teaspoon of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for 25-30 minutes, or until tender and lightly browned.

  • 4

    While the potatoes roast, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the fresh spinach and sauté until just wilted, about 2-3 minutes.

  • 5

    In a bowl, crack the eggs and whisk until well combined. Pour the eggs into a non-stick skillet over medium-low heat and gently scramble until softly set.

  • 6

    Plate the scrambled eggs alongside the roasted sweet potatoes and sautéed spinach. Drizzle the extra tablespoon of olive oil over the dish for added richness, and serve warm.