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.

Scrambled Eggs with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Sweet Potato and Spinach

Wake up to a satisfying and lightly savory plate featuring fluffy scrambled eggs enriched with a touch of extra egg white for perfect balance. Enjoy tender, roasted sweet potato cubes and fresh spinach sautéed in olive oil, creating a delightful texture contrast and rich flavor profile that jumpstarts your day.

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NUTRITION

316kcal
Protein
12.2g
Fat
19.3g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

1/2 Egg White

150 grams Sweet Potato

1 cup Spinach

2 Tablespoons Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast for about 20-25 minutes, until tender and lightly browned.

  • 3

    While the sweet potato roasts, heat the remaining olive oil in a non-stick skillet over medium-low heat. Add the spinach and sauté for 1-2 minutes until just wilted. Remove and set aside.

  • 4

    In a bowl, whisk together 1 whole egg and 1/2 egg white until blended. Pour the egg mixture into the skillet over low heat. Gently stir the eggs continuously, scrambling them slowly for a soft, creamy texture.

  • 5

    Once the eggs are just set, fold in the sautéed spinach. Plate the scrambled eggs with roasted sweet potato cubes on the side.

  • 6

    Serve warm and enjoy your nutritious breakfast.

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.

Scrambled Eggs with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Sweet Potato and Spinach

Wake up to a satisfying and lightly savory plate featuring fluffy scrambled eggs enriched with a touch of extra egg white for perfect balance. Enjoy tender, roasted sweet potato cubes and fresh spinach sautéed in olive oil, creating a delightful texture contrast and rich flavor profile that jumpstarts your day.

NUTRITION

316kcal
Protein
12.2g
Fat
19.3g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

1/2 Egg White

150 grams Sweet Potato

1 cup Spinach

2 Tablespoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast for about 20-25 minutes, until tender and lightly browned.

  • 3

    While the sweet potato roasts, heat the remaining olive oil in a non-stick skillet over medium-low heat. Add the spinach and sauté for 1-2 minutes until just wilted. Remove and set aside.

  • 4

    In a bowl, whisk together 1 whole egg and 1/2 egg white until blended. Pour the egg mixture into the skillet over low heat. Gently stir the eggs continuously, scrambling them slowly for a soft, creamy texture.

  • 5

    Once the eggs are just set, fold in the sautéed spinach. Plate the scrambled eggs with roasted sweet potato cubes on the side.

  • 6

    Serve warm and enjoy your nutritious breakfast.