Creamy Spinach and Mushroom Egg Scramble with Sweet Potato Hash

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

Creamy Spinach and Mushroom Egg Scramble with Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Mushroom Egg Scramble with Sweet Potato Hash

Enjoy a satisfying dish that perfectly balances velvety, creamy egg scramble with earthy mushrooms and fresh spinach, paired with a crispy sweet potato hash. This meal is both hearty and refreshing, making it an ideal start to your day or a light mid-day option.

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NUTRITION

264kcal
Protein
21.3g
Fat
11.3g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs (approx. 100g total)

4 large Egg Whites (approx. 132g total)

1 cup Mushrooms (70g, white, sliced)

1 cup Baby Spinach (30g)

1/4 cup Low-Fat Shredded Cheddar Cheese (28g)

1/2 medium Sweet Potato (approx. 80g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into small cubes and add to the skillet. Cook for 5-7 minutes, stirring occasionally, until tender with a slight crisp on the edges.

  • 3

    In a bowl, whisk together the whole eggs and egg whites until well combined.

  • 4

    Add the sliced mushrooms to the skillet with the sweet potato and sauté for about 2-3 minutes until they start to soften.

  • 5

    Pour the egg mixture into the skillet. Allow it to set slightly before gently stirring.

  • 6

    Add the baby spinach and sprinkle the low-fat cheese over the eggs. Continue to stir gently until the eggs are cooked through and the spinach wilts.

  • 7

    Season with salt and pepper to taste, and serve your tasty scramble alongside the sweet potato hash.

Creamy Spinach and Mushroom Egg Scramble with Sweet Potato Hash

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

Creamy Spinach and Mushroom Egg Scramble with Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Mushroom Egg Scramble with Sweet Potato Hash

Enjoy a satisfying dish that perfectly balances velvety, creamy egg scramble with earthy mushrooms and fresh spinach, paired with a crispy sweet potato hash. This meal is both hearty and refreshing, making it an ideal start to your day or a light mid-day option.

NUTRITION

264kcal
Protein
21.3g
Fat
11.3g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs (approx. 100g total)

4 large Egg Whites (approx. 132g total)

1 cup Mushrooms (70g, white, sliced)

1 cup Baby Spinach (30g)

1/4 cup Low-Fat Shredded Cheddar Cheese (28g)

1/2 medium Sweet Potato (approx. 80g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into small cubes and add to the skillet. Cook for 5-7 minutes, stirring occasionally, until tender with a slight crisp on the edges.

  • 3

    In a bowl, whisk together the whole eggs and egg whites until well combined.

  • 4

    Add the sliced mushrooms to the skillet with the sweet potato and sauté for about 2-3 minutes until they start to soften.

  • 5

    Pour the egg mixture into the skillet. Allow it to set slightly before gently stirring.

  • 6

    Add the baby spinach and sprinkle the low-fat cheese over the eggs. Continue to stir gently until the eggs are cooked through and the spinach wilts.

  • 7

    Season with salt and pepper to taste, and serve your tasty scramble alongside the sweet potato hash.