Fluffy Scrambled Eggs with Crispy Sweet Potato Hash and Sautéed Greens

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

Fluffy Scrambled Eggs with Crispy Sweet Potato Hash and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Crispy Sweet Potato Hash and Sautéed Greens

Enjoy a hearty plate featuring light and fluffy scrambled eggs complemented by a crispy sweet potato hash and a side of vibrant, sautéed greens. This balanced dish brings together the comforting richness of eggs with the natural sweetness of sweet potatoes and the refreshing bite of mixed greens, making it a versatile meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

542kcal
Protein
43g
Fat
28.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (approx. 200g)

1/2 cup Egg Whites (approx. 132g)

1 medium Sweet Potato (approx. 114g)

2 teaspoons Olive Oil (approx. 9.4g)

1 cup Mixed Greens (approx. 30g)

1 clove Garlic

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Peel and dice the sweet potato into small cubes.

  • 2

    Heat 1 teaspoon of olive oil in the skillet and add the diced sweet potato. Cook for about 8-10 minutes, stirring occasionally, until the sweet potato is tender and slightly crispy. Season lightly with salt and pepper.

  • 3

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

  • 4

    In a separate non-stick pan, heat the remaining teaspoon of olive oil over medium-low heat. Add a minced garlic clove and sauté for about 30 seconds until fragrant.

  • 5

    Pour the egg mixture into the pan with garlic. Allow it to sit for a few seconds, then gently stir with a spatula, forming soft curds. Cook until the eggs are just set and remain creamy.

  • 6

    Add the mixed greens to the pan during the last minute of cooking, letting them wilt slightly while mixing with the eggs.

  • 7

    Plate the fluffy scrambled eggs with sautéed greens alongside the crispy sweet potato hash. Serve immediately and enjoy your balanced, nutrient-packed meal.

Fluffy Scrambled Eggs with Crispy Sweet Potato Hash and Sautéed Greens

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

Fluffy Scrambled Eggs with Crispy Sweet Potato Hash and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Crispy Sweet Potato Hash and Sautéed Greens

Enjoy a hearty plate featuring light and fluffy scrambled eggs complemented by a crispy sweet potato hash and a side of vibrant, sautéed greens. This balanced dish brings together the comforting richness of eggs with the natural sweetness of sweet potatoes and the refreshing bite of mixed greens, making it a versatile meal for any time of day.

NUTRITION

542kcal
Protein
43g
Fat
28.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (approx. 200g)

1/2 cup Egg Whites (approx. 132g)

1 medium Sweet Potato (approx. 114g)

2 teaspoons Olive Oil (approx. 9.4g)

1 cup Mixed Greens (approx. 30g)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Peel and dice the sweet potato into small cubes.

  • 2

    Heat 1 teaspoon of olive oil in the skillet and add the diced sweet potato. Cook for about 8-10 minutes, stirring occasionally, until the sweet potato is tender and slightly crispy. Season lightly with salt and pepper.

  • 3

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

  • 4

    In a separate non-stick pan, heat the remaining teaspoon of olive oil over medium-low heat. Add a minced garlic clove and sauté for about 30 seconds until fragrant.

  • 5

    Pour the egg mixture into the pan with garlic. Allow it to sit for a few seconds, then gently stir with a spatula, forming soft curds. Cook until the eggs are just set and remain creamy.

  • 6

    Add the mixed greens to the pan during the last minute of cooking, letting them wilt slightly while mixing with the eggs.

  • 7

    Plate the fluffy scrambled eggs with sautéed greens alongside the crispy sweet potato hash. Serve immediately and enjoy your balanced, nutrient-packed meal.