Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

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

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a hearty and flavorful start to your day with this dish featuring a blend of whole eggs and egg whites whisked into a light scramble, complemented by fresh spinach and warm, roasted sweet potatoes. The dish masters a balance of protein-packed eggs with the natural sweetness of roasted potatoes, creating a satisfying and nutritious meal.

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NUTRITION

506kcal
Protein
37.7g
Fat
24.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

3 egg whites

1 cup fresh spinach

1 small roasted sweet potato

1 teaspoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for the sweet potato. Prick the sweet potato with a fork and roast it on a baking sheet for about 25-30 minutes until tender.

  • 2

    In a bowl, whisk together the 4 whole eggs and 3 egg whites with a pinch of salt and pepper until well combined.

  • 3

    Heat a non-stick skillet over medium-low heat and add the olive oil. Sauté the fresh spinach until just wilted, about 1-2 minutes.

  • 4

    Pour the egg mixture over the spinach in the skillet. Allow the eggs to set slightly before stirring gently with a spatula until they form soft, fluffy curds.

  • 5

    Once the eggs are scrambled to your desired consistency, remove the skillet from heat.

  • 6

    Plate the scrambled eggs alongside the roasted sweet potato. Adjust seasoning with extra salt and pepper if needed, and serve warm.

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

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

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a hearty and flavorful start to your day with this dish featuring a blend of whole eggs and egg whites whisked into a light scramble, complemented by fresh spinach and warm, roasted sweet potatoes. The dish masters a balance of protein-packed eggs with the natural sweetness of roasted potatoes, creating a satisfying and nutritious meal.

NUTRITION

506kcal
Protein
37.7g
Fat
24.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

3 egg whites

1 cup fresh spinach

1 small roasted sweet potato

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for the sweet potato. Prick the sweet potato with a fork and roast it on a baking sheet for about 25-30 minutes until tender.

  • 2

    In a bowl, whisk together the 4 whole eggs and 3 egg whites with a pinch of salt and pepper until well combined.

  • 3

    Heat a non-stick skillet over medium-low heat and add the olive oil. Sauté the fresh spinach until just wilted, about 1-2 minutes.

  • 4

    Pour the egg mixture over the spinach in the skillet. Allow the eggs to set slightly before stirring gently with a spatula until they form soft, fluffy curds.

  • 5

    Once the eggs are scrambled to your desired consistency, remove the skillet from heat.

  • 6

    Plate the scrambled eggs alongside the roasted sweet potato. Adjust seasoning with extra salt and pepper if needed, and serve warm.