Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Savor a delicious twist on classic scrambled eggs enhanced with a splash of low-fat milk for creaminess and fresh spinach for a burst of vibrant greenery, paired with perfectly roasted sweet potatoes drizzled with a hint of olive oil. This well-balanced dish combines the richness of eggs with nutritious vegetables in a comforting meal that can serve as breakfast, lunch, or dinner.

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NUTRITION

453kcal
Protein
38.2g
Fat
20.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

4 egg whites

1 cup fresh spinach

1 medium sweet potato

1/4 cup low-fat milk

1 teaspoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Drizzle the sweet potato with olive oil and season with a pinch of salt. Roast in the oven for 35-40 minutes or until tender.

  • 3

    While the sweet potato is roasting, crack the eggs into a bowl, add the egg whites and low-fat milk. Season with salt and pepper. Whisk until combined and slightly frothy.

  • 4

    Heat a non-stick skillet over medium heat. Add the eggs mixture and gently stir continuously, allowing the eggs to form soft curds.

  • 5

    Just before the eggs are fully set, lightly toss in the fresh spinach and stir until wilted, keeping the scramble creamy.

  • 6

    Once the sweet potato is roasted and the eggs are softly scrambled, plate the eggs alongside the sweet potato. Serve immediately and enjoy!

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Savor a delicious twist on classic scrambled eggs enhanced with a splash of low-fat milk for creaminess and fresh spinach for a burst of vibrant greenery, paired with perfectly roasted sweet potatoes drizzled with a hint of olive oil. This well-balanced dish combines the richness of eggs with nutritious vegetables in a comforting meal that can serve as breakfast, lunch, or dinner.

NUTRITION

453kcal
Protein
38.2g
Fat
20.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

4 egg whites

1 cup fresh spinach

1 medium sweet potato

1/4 cup low-fat milk

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Drizzle the sweet potato with olive oil and season with a pinch of salt. Roast in the oven for 35-40 minutes or until tender.

  • 3

    While the sweet potato is roasting, crack the eggs into a bowl, add the egg whites and low-fat milk. Season with salt and pepper. Whisk until combined and slightly frothy.

  • 4

    Heat a non-stick skillet over medium heat. Add the eggs mixture and gently stir continuously, allowing the eggs to form soft curds.

  • 5

    Just before the eggs are fully set, lightly toss in the fresh spinach and stir until wilted, keeping the scramble creamy.

  • 6

    Once the sweet potato is roasted and the eggs are softly scrambled, plate the eggs alongside the sweet potato. Serve immediately and enjoy!