Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

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

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

Enjoy a light yet satisfying meal featuring a perfectly fluffy scramble enriched with fresh spinach and a touch of low-fat cheese, paired with warm, roasted sweet potatoes. This dish offers a beautiful balance of protein and carb goodness, making it an energizing option whether for breakfast, lunch, or dinner.

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NUTRITION

479kcal
Protein
34g
Fat
25.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1 cup fresh Spinach (30g)

1/4 cup Low-Fat Shredded Cheese (28g)

1 small Sweet Potato (130g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss the cubes with half the olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 2

    Roast the sweet potatoes in the oven for 20-25 minutes until tender and lightly browned, stirring halfway through.

  • 3

    While the sweet potatoes roast, crack the 4 eggs into a bowl and whisk together with a pinch of salt and pepper. Add the fresh spinach and mix until combined.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a spatula, allowing the eggs to set slowly for a fluffy, creamy texture.

  • 5

    Once the eggs are almost set, sprinkle the low-fat shredded cheese over the top and allow it to melt as you finish scrambling.

  • 6

    Plate the fluffy scramble alongside a serving of hot roasted sweet potatoes and enjoy your balanced, protein-rich meal.

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

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

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

Enjoy a light yet satisfying meal featuring a perfectly fluffy scramble enriched with fresh spinach and a touch of low-fat cheese, paired with warm, roasted sweet potatoes. This dish offers a beautiful balance of protein and carb goodness, making it an energizing option whether for breakfast, lunch, or dinner.

NUTRITION

479kcal
Protein
34g
Fat
25.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1 cup fresh Spinach (30g)

1/4 cup Low-Fat Shredded Cheese (28g)

1 small Sweet Potato (130g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss the cubes with half the olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 2

    Roast the sweet potatoes in the oven for 20-25 minutes until tender and lightly browned, stirring halfway through.

  • 3

    While the sweet potatoes roast, crack the 4 eggs into a bowl and whisk together with a pinch of salt and pepper. Add the fresh spinach and mix until combined.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a spatula, allowing the eggs to set slowly for a fluffy, creamy texture.

  • 5

    Once the eggs are almost set, sprinkle the low-fat shredded cheese over the top and allow it to melt as you finish scrambling.

  • 6

    Plate the fluffy scramble alongside a serving of hot roasted sweet potatoes and enjoy your balanced, protein-rich meal.