Scrambled Eggs with Sautéed Spinach and Roasted 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 Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Roasted Potatoes

Enjoy a light yet satisfying breakfast where a gentle scramble of one whole egg and a half egg white is paired with vibrant, garlicky sautéed spinach and perfectly roasted potatoes. This dish ties together classic flavors in a balanced way to fuel your morning while keeping within your strict protein and calorie goals.

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NUTRITION

326kcal
Protein
10.9g
Fat
19.6g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

1 large Egg (Whole)

0.5 unit Egg White

1 cup Spinach, cooked

110 grams Potato

3 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the potato into small cubes, toss with 1 teaspoon olive oil, a pinch of salt, and pepper, then spread out on a baking sheet.

  • 2

    Roast the potato cubes in the oven for about 20 minutes or until tender and lightly crispy, stirring once halfway through.

  • 3

    Meanwhile, heat the remaining 2 teaspoons of olive oil in a nonstick skillet over medium heat. Add the spinach and a pinch of salt. Sauté for about 2-3 minutes until wilted and fragrant.

  • 4

    In a small bowl, whisk together 1 whole egg and 0.5 egg white until combined. Pour the eggs into the skillet with the spinach.

  • 5

    Gently scramble the eggs with the spinach, cooking until just set but still soft and creamy.

  • 6

    Plate the scrambled eggs with sautéed spinach alongside the warm roasted potatoes and enjoy your balanced breakfast.

Scrambled Eggs with Sautéed Spinach and Roasted 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 Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Roasted Potatoes

Enjoy a light yet satisfying breakfast where a gentle scramble of one whole egg and a half egg white is paired with vibrant, garlicky sautéed spinach and perfectly roasted potatoes. This dish ties together classic flavors in a balanced way to fuel your morning while keeping within your strict protein and calorie goals.

NUTRITION

326kcal
Protein
10.9g
Fat
19.6g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

1 large Egg (Whole)

0.5 unit Egg White

1 cup Spinach, cooked

110 grams Potato

3 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the potato into small cubes, toss with 1 teaspoon olive oil, a pinch of salt, and pepper, then spread out on a baking sheet.

  • 2

    Roast the potato cubes in the oven for about 20 minutes or until tender and lightly crispy, stirring once halfway through.

  • 3

    Meanwhile, heat the remaining 2 teaspoons of olive oil in a nonstick skillet over medium heat. Add the spinach and a pinch of salt. Sauté for about 2-3 minutes until wilted and fragrant.

  • 4

    In a small bowl, whisk together 1 whole egg and 0.5 egg white until combined. Pour the eggs into the skillet with the spinach.

  • 5

    Gently scramble the eggs with the spinach, cooking until just set but still soft and creamy.

  • 6

    Plate the scrambled eggs with sautéed spinach alongside the warm roasted potatoes and enjoy your balanced breakfast.