Fluffy Scrambled Eggs with Sautéed Greens and Crispy Sweet Potato Cubes

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

Fluffy Scrambled Eggs with Sautéed Greens and Crispy Sweet Potato Cubes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Greens and Crispy Sweet Potato Cubes

Enjoy a satisfying dish featuring fluffy scrambled eggs paired with vibrant sautéed baby spinach and crispy sweet potato cubes. The combination of creamy nonfat Greek yogurt and a hint of cheddar cheese adds a delightful tang, making this meal a balanced fusion of textures and flavors perfect for any time of day.

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NUTRITION

452kcal
Protein
31.9g
Fat
28.6g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/4 cup Shredded Cheddar Cheese

1 cup Baby Spinach

1/2 medium Sweet Potato

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a small skillet over medium heat and add the olive oil.

  • 2

    Peel and dice the sweet potato into small cubes. Spread the cubes in a separate non-stick pan and sauté over medium heat until crispy and tender, about 8-10 minutes.

  • 3

    In a bowl, whisk together the eggs until well combined and slightly frothy.

  • 4

    Pour the eggs into the heated skillet and gently stir, allowing them to set slowly for a fluffy texture.

  • 5

    Just before the eggs finish cooking, stir in the baby spinach and shredded cheddar cheese so they soften and melt into the eggs.

  • 6

    Transfer the scrambled eggs onto a plate, top with a dollop of nonfat Greek yogurt for creaminess, and serve alongside the crispy sweet potato cubes.

Fluffy Scrambled Eggs with Sautéed Greens and Crispy Sweet Potato Cubes

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

Fluffy Scrambled Eggs with Sautéed Greens and Crispy Sweet Potato Cubes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Greens and Crispy Sweet Potato Cubes

Enjoy a satisfying dish featuring fluffy scrambled eggs paired with vibrant sautéed baby spinach and crispy sweet potato cubes. The combination of creamy nonfat Greek yogurt and a hint of cheddar cheese adds a delightful tang, making this meal a balanced fusion of textures and flavors perfect for any time of day.

NUTRITION

452kcal
Protein
31.9g
Fat
28.6g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/4 cup Shredded Cheddar Cheese

1 cup Baby Spinach

1/2 medium Sweet Potato

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a small skillet over medium heat and add the olive oil.

  • 2

    Peel and dice the sweet potato into small cubes. Spread the cubes in a separate non-stick pan and sauté over medium heat until crispy and tender, about 8-10 minutes.

  • 3

    In a bowl, whisk together the eggs until well combined and slightly frothy.

  • 4

    Pour the eggs into the heated skillet and gently stir, allowing them to set slowly for a fluffy texture.

  • 5

    Just before the eggs finish cooking, stir in the baby spinach and shredded cheddar cheese so they soften and melt into the eggs.

  • 6

    Transfer the scrambled eggs onto a plate, top with a dollop of nonfat Greek yogurt for creaminess, and serve alongside the crispy sweet potato cubes.