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

Enjoy a hearty, well-balanced meal that pairs creamy, fluffy scrambled eggs with lightly sautéed spinach and tender roasted sweet potatoes. The subtle seasoning enhances each component's natural flavors, making it a delightful dish to power your morning or satisfy a nutritious lunch or dinner.

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NUTRITION

467kcal
Protein
34.5g
Fat
24.8g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 egg whites

1 cup fresh spinach

1 medium sweet potato

1 teaspoon olive oil

Salt and pepper to taste

0.5 teaspoon garlic powder

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato and cut it into 1/2-inch rounds or cubes. Toss with half a teaspoon of olive oil, salt, pepper, and a pinch of garlic powder, then spread on a baking sheet.

  • 3

    Roast the sweet potatoes in the preheated oven for 20-25 minutes or until tender and lightly browned.

  • 4

    Meanwhile, in a bowl, whisk together the 4 whole eggs and 2 egg whites with a pinch of salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté until wilted, about 1-2 minutes. Remove the spinach and set aside.

  • 6

    Pour the egg mixture into the skillet and cook over medium-low heat, gently stirring to create soft curds. Once the eggs are mostly set but still slightly runny, fold the sautéed spinach into the eggs.

  • 7

    Serve the fluffy scrambled eggs with the roasted sweet potatoes on the side. Enjoy your balanced and satisfying 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

Enjoy a hearty, well-balanced meal that pairs creamy, fluffy scrambled eggs with lightly sautéed spinach and tender roasted sweet potatoes. The subtle seasoning enhances each component's natural flavors, making it a delightful dish to power your morning or satisfy a nutritious lunch or dinner.

NUTRITION

467kcal
Protein
34.5g
Fat
24.8g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 egg whites

1 cup fresh spinach

1 medium sweet potato

1 teaspoon olive oil

Salt and pepper to taste

0.5 teaspoon garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato and cut it into 1/2-inch rounds or cubes. Toss with half a teaspoon of olive oil, salt, pepper, and a pinch of garlic powder, then spread on a baking sheet.

  • 3

    Roast the sweet potatoes in the preheated oven for 20-25 minutes or until tender and lightly browned.

  • 4

    Meanwhile, in a bowl, whisk together the 4 whole eggs and 2 egg whites with a pinch of salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté until wilted, about 1-2 minutes. Remove the spinach and set aside.

  • 6

    Pour the egg mixture into the skillet and cook over medium-low heat, gently stirring to create soft curds. Once the eggs are mostly set but still slightly runny, fold the sautéed spinach into the eggs.

  • 7

    Serve the fluffy scrambled eggs with the roasted sweet potatoes on the side. Enjoy your balanced and satisfying meal!