Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

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

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a delightful and nourishing meal with velvety scrambled eggs infused with fresh spinach, paired perfectly with tender, roasted sweet potatoes. This dish balances comforting creaminess with wholesome ingredients to kickstart your day or serve as a satisfying meal any time.

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NUTRITION

463kcal
Protein
33.7g
Fat
23.9g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g total)

1 large Egg White (~33g)

1/4 cup Skim Milk (~61g)

1 cup Fresh Spinach (~30g)

1/2 cup Roasted Sweet Potatoes (~100g)

1 teaspoon Olive Oil (~5g)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss diced sweet potatoes in olive oil, season with a pinch of salt and pepper, and spread them on a baking sheet.

  • 2

    Roast the sweet potatoes for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the potatoes are roasting, crack 4 large eggs and add 1 egg white into a bowl.

  • 4

    Whisk the eggs with 1/4 cup skim milk and a pinch of salt and pepper until well combined.

  • 5

    Fold in the fresh spinach into the egg mixture.

  • 6

    Heat a non-stick pan over medium-low heat and pour in the egg mixture. Gently stir continuously to create soft, creamy scrambled eggs.

  • 7

    Once the eggs reach your desired consistency, remove from heat.

  • 8

    Plate the creamy scrambled eggs alongside the roasted sweet potatoes and serve immediately.

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

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

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a delightful and nourishing meal with velvety scrambled eggs infused with fresh spinach, paired perfectly with tender, roasted sweet potatoes. This dish balances comforting creaminess with wholesome ingredients to kickstart your day or serve as a satisfying meal any time.

NUTRITION

463kcal
Protein
33.7g
Fat
23.9g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g total)

1 large Egg White (~33g)

1/4 cup Skim Milk (~61g)

1 cup Fresh Spinach (~30g)

1/2 cup Roasted Sweet Potatoes (~100g)

1 teaspoon Olive Oil (~5g)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss diced sweet potatoes in olive oil, season with a pinch of salt and pepper, and spread them on a baking sheet.

  • 2

    Roast the sweet potatoes for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the potatoes are roasting, crack 4 large eggs and add 1 egg white into a bowl.

  • 4

    Whisk the eggs with 1/4 cup skim milk and a pinch of salt and pepper until well combined.

  • 5

    Fold in the fresh spinach into the egg mixture.

  • 6

    Heat a non-stick pan over medium-low heat and pour in the egg mixture. Gently stir continuously to create soft, creamy scrambled eggs.

  • 7

    Once the eggs reach your desired consistency, remove from heat.

  • 8

    Plate the creamy scrambled eggs alongside the roasted sweet potatoes and serve immediately.