Scrambled Eggs with Sautéed Greens and Crispy Sweet Potato

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

Scrambled Eggs with Sautéed Greens and Crispy Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Greens and Crispy Sweet Potato

Enjoy a hearty and nutrient-packed meal that features fluffy scrambled eggs enhanced with a blend of whole eggs and egg whites, perfectly complemented by savory turkey bacon, tender sautéed greens, and crispy roasted sweet potato cubes. This dish is balanced with a delightful mix of textures and flavors that will nourish your body and satisfy your taste buds.

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NUTRITION

484kcal
Protein
40g
Fat
24.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (approx. 150g)

2 Egg Whites (approx. 66g)

2 slices Turkey Bacon (approx. 28g total)

1 small Sweet Potato (approx. 150g)

1 cup Mixed Greens (Spinach & Kale, approx. 180g)

1 teaspoon Olive Oil (approx. 4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and dice the sweet potato into small cubes. Toss with a pinch of salt, pepper, and a light drizzle of olive oil, then spread evenly on a baking sheet. Roast for about 20-25 minutes until tender and slightly crispy, stirring halfway through.

  • 2

    While the sweet potato is roasting, heat a non-stick skillet over medium heat. Add a teaspoon of olive oil and sauté the mixed greens (spinach and kale) until just wilted, about 2-3 minutes. Season with salt and pepper to taste, then remove from the pan and set aside.

  • 3

    In a bowl, whisk together the whole eggs and egg whites. Pour the mixture into a clean non-stick pan over medium-low heat. Gently stir continuously for soft scrambled eggs. When the eggs are about halfway set, add the cooked greens into the eggs.

  • 4

    In a separate small pan, lightly crisp the turkey bacon slices over medium heat for about 2-3 minutes per side until they have a nice texture.

  • 5

    Once the eggs are softly scrambled and fully set, remove from heat. Plate the scrambled eggs with sautéed greens, add the crispy roasted sweet potato on the side, and top with the turkey bacon slices. Season with additional salt and pepper if desired, and serve warm.

Scrambled Eggs with Sautéed Greens and Crispy Sweet Potato

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

Scrambled Eggs with Sautéed Greens and Crispy Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Greens and Crispy Sweet Potato

Enjoy a hearty and nutrient-packed meal that features fluffy scrambled eggs enhanced with a blend of whole eggs and egg whites, perfectly complemented by savory turkey bacon, tender sautéed greens, and crispy roasted sweet potato cubes. This dish is balanced with a delightful mix of textures and flavors that will nourish your body and satisfy your taste buds.

NUTRITION

484kcal
Protein
40g
Fat
24.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (approx. 150g)

2 Egg Whites (approx. 66g)

2 slices Turkey Bacon (approx. 28g total)

1 small Sweet Potato (approx. 150g)

1 cup Mixed Greens (Spinach & Kale, approx. 180g)

1 teaspoon Olive Oil (approx. 4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and dice the sweet potato into small cubes. Toss with a pinch of salt, pepper, and a light drizzle of olive oil, then spread evenly on a baking sheet. Roast for about 20-25 minutes until tender and slightly crispy, stirring halfway through.

  • 2

    While the sweet potato is roasting, heat a non-stick skillet over medium heat. Add a teaspoon of olive oil and sauté the mixed greens (spinach and kale) until just wilted, about 2-3 minutes. Season with salt and pepper to taste, then remove from the pan and set aside.

  • 3

    In a bowl, whisk together the whole eggs and egg whites. Pour the mixture into a clean non-stick pan over medium-low heat. Gently stir continuously for soft scrambled eggs. When the eggs are about halfway set, add the cooked greens into the eggs.

  • 4

    In a separate small pan, lightly crisp the turkey bacon slices over medium heat for about 2-3 minutes per side until they have a nice texture.

  • 5

    Once the eggs are softly scrambled and fully set, remove from heat. Plate the scrambled eggs with sautéed greens, add the crispy roasted sweet potato on the side, and top with the turkey bacon slices. Season with additional salt and pepper if desired, and serve warm.