High-Protein Scrambled Eggs with Roasted Sweet Potato and Spinach

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

High-Protein Scrambled Eggs with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

High-Protein Scrambled Eggs with Roasted Sweet Potato and Spinach

Enjoy a balanced, nutrient-dense meal featuring protein-packed scrambled eggs combined with the natural sweetness of roasted sweet potato and the fresh taste of lightly sautéed spinach. This dish is versatile for any mealtime, offering a delightful mix of textures and flavors that keep you energized throughout the day.

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NUTRITION

438kcal
Protein
31.9g
Fat
18.6g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (approx 150g total)

3 Egg Whites (approx 99g total)

1 medium Sweet Potato (approx 150g)

1 cup Fresh Spinach (approx 30g)

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the sweet potato thoroughly and cut into 1/2-inch cubes.

  • 2

    Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potato is roasting, crack the eggs into a bowl, add egg whites, and season with a pinch of salt and pepper. Whisk until well combined.

  • 4

    Heat a non-stick skillet over medium heat. Pour the egg mixture into the skillet. Gently stir with a spatula, allowing the eggs to slowly scramble. Remove the eggs from the heat when they are still soft and slightly underdone, as they will continue to cook in their residual heat.

  • 5

    In a separate pan, quickly wilt the spinach over medium heat until just tender (about 1-2 minutes).

  • 6

    Plate the scrambled eggs alongside the roasted sweet potato and wilted spinach. Serve immediately.

High-Protein Scrambled Eggs with Roasted Sweet Potato and Spinach

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

High-Protein Scrambled Eggs with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

High-Protein Scrambled Eggs with Roasted Sweet Potato and Spinach

Enjoy a balanced, nutrient-dense meal featuring protein-packed scrambled eggs combined with the natural sweetness of roasted sweet potato and the fresh taste of lightly sautéed spinach. This dish is versatile for any mealtime, offering a delightful mix of textures and flavors that keep you energized throughout the day.

NUTRITION

438kcal
Protein
31.9g
Fat
18.6g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (approx 150g total)

3 Egg Whites (approx 99g total)

1 medium Sweet Potato (approx 150g)

1 cup Fresh Spinach (approx 30g)

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the sweet potato thoroughly and cut into 1/2-inch cubes.

  • 2

    Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potato is roasting, crack the eggs into a bowl, add egg whites, and season with a pinch of salt and pepper. Whisk until well combined.

  • 4

    Heat a non-stick skillet over medium heat. Pour the egg mixture into the skillet. Gently stir with a spatula, allowing the eggs to slowly scramble. Remove the eggs from the heat when they are still soft and slightly underdone, as they will continue to cook in their residual heat.

  • 5

    In a separate pan, quickly wilt the spinach over medium heat until just tender (about 1-2 minutes).

  • 6

    Plate the scrambled eggs alongside the roasted sweet potato and wilted spinach. Serve immediately.