Scrambled Eggs with Sautéed Greens and Roasted Potatoes

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

Scrambled Eggs with Sautéed Greens and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Greens and Roasted Potatoes

A comforting breakfast dish featuring lightly scrambled egg mingled with tender sautéed greens and perfectly roasted potatoes for a warm, hearty start to your day. The dish is balanced with a rustic, home-cooked feel and a gentle seasoning that brings out the natural flavors.

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NUTRITION

394kcal
Protein
10.0g
Fat
27.4g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

1 whole egg (50g)

150g potato

50g spinach

2 tsp extra virgin olive oil (for roasting potatoes)

2 tsp extra virgin olive oil (for sautéing greens)

1 tsp butter

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Dice the potato into small cubes, toss with 2 teaspoons of extra virgin olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the potato cubes in the preheated oven for 20-25 minutes or until they are golden and tender, stirring halfway through.

  • 3

    While the potatoes are roasting, heat 2 teaspoons of olive oil in a skillet over medium heat. Add the spinach and a pinch of salt, and sauté until wilted, about 2-3 minutes. Transfer the greens to a plate and keep warm.

  • 4

    In a nonstick pan, add 1 teaspoon of butter over low-medium heat. Crack the whole egg into a bowl and lightly beat it. Pour the egg into the pan and gently stir continuously to form soft curds. Season lightly with salt and pepper.

  • 5

    Once the eggs are softly scrambled, plate them alongside the roasted potatoes and sautéed greens. Serve immediately and enjoy your nutrient-balanced, savory breakfast.

Scrambled Eggs with Sautéed Greens and Roasted Potatoes

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

Scrambled Eggs with Sautéed Greens and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Greens and Roasted Potatoes

A comforting breakfast dish featuring lightly scrambled egg mingled with tender sautéed greens and perfectly roasted potatoes for a warm, hearty start to your day. The dish is balanced with a rustic, home-cooked feel and a gentle seasoning that brings out the natural flavors.

NUTRITION

394kcal
Protein
10.0g
Fat
27.4g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

1 whole egg (50g)

150g potato

50g spinach

2 tsp extra virgin olive oil (for roasting potatoes)

2 tsp extra virgin olive oil (for sautéing greens)

1 tsp butter

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Dice the potato into small cubes, toss with 2 teaspoons of extra virgin olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the potato cubes in the preheated oven for 20-25 minutes or until they are golden and tender, stirring halfway through.

  • 3

    While the potatoes are roasting, heat 2 teaspoons of olive oil in a skillet over medium heat. Add the spinach and a pinch of salt, and sauté until wilted, about 2-3 minutes. Transfer the greens to a plate and keep warm.

  • 4

    In a nonstick pan, add 1 teaspoon of butter over low-medium heat. Crack the whole egg into a bowl and lightly beat it. Pour the egg into the pan and gently stir continuously to form soft curds. Season lightly with salt and pepper.

  • 5

    Once the eggs are softly scrambled, plate them alongside the roasted potatoes and sautéed greens. Serve immediately and enjoy your nutrient-balanced, savory breakfast.