Name: Lactose-Free Scrambled Eggs with Spinach and Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large Whole Egg; 1 large Egg White; 1/4 cup Lactose-Free Milk; 1 cup Fresh Spinach; 1.5 medium Sweet Potato; 2 tbsp Olive Oil; Salt & Pepper to taste

Lactose-Free Scrambled Eggs with Spinach and Roasted Sweet Potato

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

YOUR SOLIN GENERATED RECIPE

Lactose-Free Scrambled Eggs with Spinach and Roasted Sweet Potato

Rise and shine with these creamy scrambled eggs made lactose-free with a splash of lactose-free milk and fresh spinach. Served alongside perfectly roasted sweet potato cubes tossed in olive oil, this breakfast balances comforting flavors and textures while keeping it light, gluten-free, and oat-free.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

14.8g

Fat

34.3g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg

1 large Egg White

1/4 cup Lactose-Free Milk

1 cup Fresh Spinach

1.5 medium Sweet Potato

2 tbsp Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F.
2
Peel (if desired) and dice the sweet potato into 1/2-inch cubes. Toss them with 2 tablespoons olive oil, salt, and pepper.
3
Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.
4
Meanwhile, whisk together 1 whole egg, 1 egg white, lactose-free milk, and a pinch of salt and pepper in a bowl.
5
Heat a non-stick skillet over medium-low heat and add the fresh spinach. Sauté briefly until wilted.
6
Pour the egg mixture over the spinach and gently stir continuously until the eggs are softly scrambled and just set.
7
Plate the scrambled eggs with wilted spinach alongside the roasted sweet potato cubes, and enjoy your nutritious, lactose-free, gluten-free breakfast.