Fluffy 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.

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

Enjoy a hearty and nutrient-packed meal featuring fluffy scrambled eggs enriched with extra egg whites for a protein boost, perfectly paired with garlicky sautéed spinach and a side of naturally sweet roasted potato. This dish offers a satisfying balance of savory and subtly sweet flavors that energize your morning or refuel your day.

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NUTRITION

230kcal
Protein
12.9g
Fat
9.6g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

4 large Egg Whites (120g total)

1 cup Fresh Spinach (30g)

1 teaspoon Olive Oil (4.5g)

1 medium Sweet Potato (100g)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato and pierce it with a fork a few times. Roast it on a baking sheet for about 25-30 minutes until tender.

  • 2

    While the sweet potato is roasting, dice the garlic finely. In a non-stick skillet, heat the teaspoon of olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the fresh spinach to the skillet and sauté for 2-3 minutes until wilted. Season lightly with salt and pepper, then remove from heat and set aside.

  • 4

    In a bowl, whisk together the 3 whole eggs and 4 egg whites until fully combined and slightly frothy. Season with a pinch of salt and pepper.

  • 5

    Heat another non-stick pan over medium-low heat. Pour in the egg mixture and allow it to cook slowly. Stir gently with a spatula, creating soft, creamy curds until the eggs are just cooked, about 3-4 minutes.

  • 6

    Plate the fluffy scrambled eggs alongside the sautéed spinach and the roasted sweet potato. Enjoy your balanced meal!

Fluffy 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.

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

Enjoy a hearty and nutrient-packed meal featuring fluffy scrambled eggs enriched with extra egg whites for a protein boost, perfectly paired with garlicky sautéed spinach and a side of naturally sweet roasted potato. This dish offers a satisfying balance of savory and subtly sweet flavors that energize your morning or refuel your day.

NUTRITION

230kcal
Protein
12.9g
Fat
9.6g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

4 large Egg Whites (120g total)

1 cup Fresh Spinach (30g)

1 teaspoon Olive Oil (4.5g)

1 medium Sweet Potato (100g)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato and pierce it with a fork a few times. Roast it on a baking sheet for about 25-30 minutes until tender.

  • 2

    While the sweet potato is roasting, dice the garlic finely. In a non-stick skillet, heat the teaspoon of olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the fresh spinach to the skillet and sauté for 2-3 minutes until wilted. Season lightly with salt and pepper, then remove from heat and set aside.

  • 4

    In a bowl, whisk together the 3 whole eggs and 4 egg whites until fully combined and slightly frothy. Season with a pinch of salt and pepper.

  • 5

    Heat another non-stick pan over medium-low heat. Pour in the egg mixture and allow it to cook slowly. Stir gently with a spatula, creating soft, creamy curds until the eggs are just cooked, about 3-4 minutes.

  • 6

    Plate the fluffy scrambled eggs alongside the sautéed spinach and the roasted sweet potato. Enjoy your balanced meal!