Fluffy Scrambled Eggs with Sweet Roasted Kabocha Squash

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

Fluffy Scrambled Eggs with Sweet Roasted Kabocha Squash

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sweet Roasted Kabocha Squash

Enjoy a delightful plate featuring light and airy scrambled eggs enhanced with a blend of whole eggs and egg whites, perfectly complemented by sweet, roasted kabocha squash tossed in a hint of cinnamon. This dish is crafted to deliver a satisfying protein boost in a tidy, flavor-packed meal ideal for any time of day.

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NUTRITION

389kcal
Protein
31.9g
Fat
18.4g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

3 large egg whites

1/4 cup skim milk

1 teaspoon unsalted butter

3/4 cup diced kabocha squash

1/2 teaspoon cinnamon

1 teaspoon maple syrup

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the kabocha squash.

  • 2

    Toss the diced kabocha squash in a small bowl with cinnamon and maple syrup until evenly coated.

  • 3

    Spread the squash out on a baking sheet lined with parchment paper and roast for about 20-25 minutes until tender and lightly caramelized.

  • 4

    While the squash roasts, whisk together the 3 whole eggs, 3 egg whites, and 1/4 cup skim milk in a bowl until the mixture is smooth and slightly frothy.

  • 5

    Heat a non-stick skillet over medium-low heat and add 1 teaspoon unsalted butter, allowing it to melt completely.

  • 6

    Pour the egg mixture into the skillet. Using a spatula, gently stir the eggs continuously, allowing them to form soft curds without overcooking.

  • 7

    When the eggs are just set and still moist, remove them from the heat.

  • 8

    Plate the fluffy scrambled eggs alongside the sweet roasted kabocha squash and serve immediately.

Fluffy Scrambled Eggs with Sweet Roasted Kabocha Squash

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

Fluffy Scrambled Eggs with Sweet Roasted Kabocha Squash

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sweet Roasted Kabocha Squash

Enjoy a delightful plate featuring light and airy scrambled eggs enhanced with a blend of whole eggs and egg whites, perfectly complemented by sweet, roasted kabocha squash tossed in a hint of cinnamon. This dish is crafted to deliver a satisfying protein boost in a tidy, flavor-packed meal ideal for any time of day.

NUTRITION

389kcal
Protein
31.9g
Fat
18.4g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

3 large egg whites

1/4 cup skim milk

1 teaspoon unsalted butter

3/4 cup diced kabocha squash

1/2 teaspoon cinnamon

1 teaspoon maple syrup

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the kabocha squash.

  • 2

    Toss the diced kabocha squash in a small bowl with cinnamon and maple syrup until evenly coated.

  • 3

    Spread the squash out on a baking sheet lined with parchment paper and roast for about 20-25 minutes until tender and lightly caramelized.

  • 4

    While the squash roasts, whisk together the 3 whole eggs, 3 egg whites, and 1/4 cup skim milk in a bowl until the mixture is smooth and slightly frothy.

  • 5

    Heat a non-stick skillet over medium-low heat and add 1 teaspoon unsalted butter, allowing it to melt completely.

  • 6

    Pour the egg mixture into the skillet. Using a spatula, gently stir the eggs continuously, allowing them to form soft curds without overcooking.

  • 7

    When the eggs are just set and still moist, remove them from the heat.

  • 8

    Plate the fluffy scrambled eggs alongside the sweet roasted kabocha squash and serve immediately.