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

Delight in a comforting plate of fluffy scrambled eggs paired with nutrient-packed sautéed spinach and perfectly roasted sweet potatoes. This dish offers a satisfying blend of creamy eggs and hearty vegetables, enhanced with a hint of garlic and fresh pepper.

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NUTRITION

590kcal
Protein
37.3g
Fat
34.7g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 medium Sweet Potato

1 cup cooked Spinach

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic

Pinch of Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the sweet potato, prick a few times with a fork, and place it on a baking sheet.

  • 2

    Roast the sweet potato for about 35-40 minutes until tender. Once done, slice or cube it according to your preference.

  • 3

    In a small pan, heat one teaspoon of olive oil over medium heat. Add the minced garlic and sauté lightly until fragrant.

  • 4

    Add the spinach to the pan and sauté for 2-3 minutes until wilted. Season lightly with salt and pepper. Remove from heat and set aside.

  • 5

    In a bowl, crack the eggs and whisk them until well combined. Season with a pinch of salt and pepper.

  • 6

    Heat a non-stick skillet over medium-low heat and add the remaining teaspoon of olive oil. Pour in the eggs.

  • 7

    Gently stir the eggs with a spatula, allowing them to form soft, creamy curds. Remove the eggs from the heat while still slightly underdone as they will continue to cook.

  • 8

    Plate the scrambled eggs alongside the roasted sweet potatoes and sautéed spinach. 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

Delight in a comforting plate of fluffy scrambled eggs paired with nutrient-packed sautéed spinach and perfectly roasted sweet potatoes. This dish offers a satisfying blend of creamy eggs and hearty vegetables, enhanced with a hint of garlic and fresh pepper.

NUTRITION

590kcal
Protein
37.3g
Fat
34.7g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 medium Sweet Potato

1 cup cooked Spinach

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic

Pinch of Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the sweet potato, prick a few times with a fork, and place it on a baking sheet.

  • 2

    Roast the sweet potato for about 35-40 minutes until tender. Once done, slice or cube it according to your preference.

  • 3

    In a small pan, heat one teaspoon of olive oil over medium heat. Add the minced garlic and sauté lightly until fragrant.

  • 4

    Add the spinach to the pan and sauté for 2-3 minutes until wilted. Season lightly with salt and pepper. Remove from heat and set aside.

  • 5

    In a bowl, crack the eggs and whisk them until well combined. Season with a pinch of salt and pepper.

  • 6

    Heat a non-stick skillet over medium-low heat and add the remaining teaspoon of olive oil. Pour in the eggs.

  • 7

    Gently stir the eggs with a spatula, allowing them to form soft, creamy curds. Remove the eggs from the heat while still slightly underdone as they will continue to cook.

  • 8

    Plate the scrambled eggs alongside the roasted sweet potatoes and sautéed spinach. Enjoy your balanced, protein-rich meal!