Soft Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

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

Soft Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Soft Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

Enjoy a comforting, warm breakfast featuring softly scrambled eggs paired with tender, sautéed spinach and crisp, roasted sweet potato cubes. This gluten-free and dairy-free meal brings together classic flavors for a nurturing start to your day.

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NUTRITION

241kcal
Protein
14.4g
Fat
14.6g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup spinach

1/2 medium sweet potato

2 teaspoons olive oil

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking tray and roast in the oven for about 20-25 minutes until tender and lightly crisp.

  • 3

    While the sweet potato roasts, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Remove from the pan and set aside.

  • 4

    Crack the eggs into a bowl, season with salt and pepper, and whisk gently. Reduce the heat to low and pour the eggs into the same skillet. Stir slowly with a spatula to create soft, creamy curds. Cook until they just set, taking care not to overcook.

  • 5

    Plate the soft scrambled eggs alongside the sautéed spinach and roasted sweet potato. Serve warm and enjoy a balanced, nourishing breakfast.

Soft Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

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

Soft Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Soft Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

Enjoy a comforting, warm breakfast featuring softly scrambled eggs paired with tender, sautéed spinach and crisp, roasted sweet potato cubes. This gluten-free and dairy-free meal brings together classic flavors for a nurturing start to your day.

NUTRITION

241kcal
Protein
14.4g
Fat
14.6g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup spinach

1/2 medium sweet potato

2 teaspoons olive oil

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking tray and roast in the oven for about 20-25 minutes until tender and lightly crisp.

  • 3

    While the sweet potato roasts, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Remove from the pan and set aside.

  • 4

    Crack the eggs into a bowl, season with salt and pepper, and whisk gently. Reduce the heat to low and pour the eggs into the same skillet. Stir slowly with a spatula to create soft, creamy curds. Cook until they just set, taking care not to overcook.

  • 5

    Plate the soft scrambled eggs alongside the sautéed spinach and roasted sweet potato. Serve warm and enjoy a balanced, nourishing breakfast.