Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

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

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

A delightful, nutrient-packed meal featuring a blend of scrambled eggs and egg whites for extra protein, fluffy and perfectly scrambled with fresh spinach and served alongside tender, naturally sweet roasted sweet potatoes. This dish is both satisfying and energizing, perfect for any time of the day.

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NUTRITION

434kcal
Protein
35.6g
Fat
19.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (~150g total)

4 Egg Whites (~132g total)

1 Cup Fresh Spinach (30g)

1 Medium Sweet Potato (114g)

1 Teaspoon Olive Oil (~4.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F for the roasted sweet potato.

  • 2

    Wash the sweet potato and pat it dry, then prick it with a fork. Place it on a baking sheet lined with parchment paper and roast in the preheated oven for about 25-30 minutes until tender.

  • 3

    While the sweet potato is roasting, warm a non-stick pan over medium heat and add the teaspoon of olive oil.

  • 4

    Add the fresh spinach to the pan and sauté for about 2 minutes until just wilted. Remove spinach from the pan and set aside.

  • 5

    In a bowl, crack the 3 whole eggs and add the 4 egg whites. Whisk well until completely blended.

  • 6

    Pour the egg mixture into the same pan over medium-low heat. Stir gently and continuously until the eggs form soft, fluffy curds, taking care not to overcook.

  • 7

    Season the scrambled eggs with a pinch of salt and pepper if desired.

  • 8

    Plate the fluffy scrambled eggs with sautéed spinach on the side and serve alongside the roasted sweet potato.

  • 9

    Enjoy your balanced, protein-rich meal!

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

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

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

A delightful, nutrient-packed meal featuring a blend of scrambled eggs and egg whites for extra protein, fluffy and perfectly scrambled with fresh spinach and served alongside tender, naturally sweet roasted sweet potatoes. This dish is both satisfying and energizing, perfect for any time of the day.

NUTRITION

434kcal
Protein
35.6g
Fat
19.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (~150g total)

4 Egg Whites (~132g total)

1 Cup Fresh Spinach (30g)

1 Medium Sweet Potato (114g)

1 Teaspoon Olive Oil (~4.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F for the roasted sweet potato.

  • 2

    Wash the sweet potato and pat it dry, then prick it with a fork. Place it on a baking sheet lined with parchment paper and roast in the preheated oven for about 25-30 minutes until tender.

  • 3

    While the sweet potato is roasting, warm a non-stick pan over medium heat and add the teaspoon of olive oil.

  • 4

    Add the fresh spinach to the pan and sauté for about 2 minutes until just wilted. Remove spinach from the pan and set aside.

  • 5

    In a bowl, crack the 3 whole eggs and add the 4 egg whites. Whisk well until completely blended.

  • 6

    Pour the egg mixture into the same pan over medium-low heat. Stir gently and continuously until the eggs form soft, fluffy curds, taking care not to overcook.

  • 7

    Season the scrambled eggs with a pinch of salt and pepper if desired.

  • 8

    Plate the fluffy scrambled eggs with sautéed spinach on the side and serve alongside the roasted sweet potato.

  • 9

    Enjoy your balanced, protein-rich meal!