Fluffy Scrambled Eggs with Sautéed Greens and Sweet Potato

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

Fluffy Scrambled Eggs with Sautéed Greens and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Greens and Sweet Potato

Enjoy a hearty yet light breakfast (or anytime meal) featuring delicately scrambled eggs enriched with a sprinkle of low-fat cheddar, paired with tender sautéed spinach and roasted sweet potato cubes. This dish delivers a satisfying balance of protein, complex carbs, and healthy fats, perfect for starting your day or refueling after a workout.

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NUTRITION

322kcal
Protein
35.8g
Fat
12.8g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs

3 Egg Whites

1 cup Cooked Baby Spinach

1/2 medium Sweet Potato

1/4 cup Shredded Low-Fat Cheddar Cheese

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato cubes.

  • 2

    Peel and dice the sweet potato into small cubes, toss with a tiny drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 20-25 minutes until tender.

  • 3

    While the sweet potato roasts, heat a non-stick skillet over medium heat and add the baby spinach. Sauté until wilted, about 2-3 minutes. Remove and set aside.

  • 4

    In a bowl, whisk together the whole eggs and egg whites until well combined. Season lightly with salt and pepper.

  • 5

    Pour the egg mixture into a lightly greased non-stick pan over medium-low heat. Allow the eggs to set for a moment, then gently stir and fold until they form soft curds.

  • 6

    About 1 minute before the eggs finish cooking, sprinkle the shredded low-fat cheddar cheese over them so it starts to melt.

  • 7

    Plate the fluffy scrambled eggs alongside the sautéed greens and roasted sweet potato cubes, and serve immediately.

Fluffy Scrambled Eggs with Sautéed Greens and Sweet Potato

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

Fluffy Scrambled Eggs with Sautéed Greens and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Greens and Sweet Potato

Enjoy a hearty yet light breakfast (or anytime meal) featuring delicately scrambled eggs enriched with a sprinkle of low-fat cheddar, paired with tender sautéed spinach and roasted sweet potato cubes. This dish delivers a satisfying balance of protein, complex carbs, and healthy fats, perfect for starting your day or refueling after a workout.

NUTRITION

322kcal
Protein
35.8g
Fat
12.8g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs

3 Egg Whites

1 cup Cooked Baby Spinach

1/2 medium Sweet Potato

1/4 cup Shredded Low-Fat Cheddar Cheese

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato cubes.

  • 2

    Peel and dice the sweet potato into small cubes, toss with a tiny drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 20-25 minutes until tender.

  • 3

    While the sweet potato roasts, heat a non-stick skillet over medium heat and add the baby spinach. Sauté until wilted, about 2-3 minutes. Remove and set aside.

  • 4

    In a bowl, whisk together the whole eggs and egg whites until well combined. Season lightly with salt and pepper.

  • 5

    Pour the egg mixture into a lightly greased non-stick pan over medium-low heat. Allow the eggs to set for a moment, then gently stir and fold until they form soft curds.

  • 6

    About 1 minute before the eggs finish cooking, sprinkle the shredded low-fat cheddar cheese over them so it starts to melt.

  • 7

    Plate the fluffy scrambled eggs alongside the sautéed greens and roasted sweet potato cubes, and serve immediately.