Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato Hash

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

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato Hash

Enjoy a comforting plate of creamy scrambled eggs enriched with 4 whole eggs and 2 egg whites, combined with lightly wilted fresh spinach. Paired with a golden roasted sweet potato hash drizzled with olive oil, this dish delivers a balanced blend of savory protein and naturally sweet, hearty vegetables.

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NUTRITION

461kcal
Protein
33.8g
Fat
25.2g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs

2 Egg Whites

1 cup Fresh Spinach

100 grams Sweet Potato

1 teaspoon Olive Oil

1 tablespoon Unsweetened Almond Milk

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into small, even cubes.

  • 2

    Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 20-25 minutes until tender and slightly crispy, stirring once halfway through.

  • 3

    In a bowl, crack the whole eggs and add the egg whites. Pour in the unsweetened almond milk and season with a pinch of salt and pepper. Whisk together until the mixture is smooth.

  • 4

    Heat a non-stick skillet over medium-low heat. Add the egg mixture and gently stir with a spatula. When the eggs begin to softly set, add the fresh spinach and continue to scramble until the eggs are creamy and just set.

  • 5

    Serve the creamy scrambled eggs alongside the roasted sweet potato hash. Enjoy immediately.

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato Hash

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

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato Hash

Enjoy a comforting plate of creamy scrambled eggs enriched with 4 whole eggs and 2 egg whites, combined with lightly wilted fresh spinach. Paired with a golden roasted sweet potato hash drizzled with olive oil, this dish delivers a balanced blend of savory protein and naturally sweet, hearty vegetables.

NUTRITION

461kcal
Protein
33.8g
Fat
25.2g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs

2 Egg Whites

1 cup Fresh Spinach

100 grams Sweet Potato

1 teaspoon Olive Oil

1 tablespoon Unsweetened Almond Milk

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into small, even cubes.

  • 2

    Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 20-25 minutes until tender and slightly crispy, stirring once halfway through.

  • 3

    In a bowl, crack the whole eggs and add the egg whites. Pour in the unsweetened almond milk and season with a pinch of salt and pepper. Whisk together until the mixture is smooth.

  • 4

    Heat a non-stick skillet over medium-low heat. Add the egg mixture and gently stir with a spatula. When the eggs begin to softly set, add the fresh spinach and continue to scramble until the eggs are creamy and just set.

  • 5

    Serve the creamy scrambled eggs alongside the roasted sweet potato hash. Enjoy immediately.