Fluffy Egg Scramble with Roasted Sweet Potatoes and Spinach

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

Fluffy Egg Scramble with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Egg Scramble with Roasted Sweet Potatoes and Spinach

Enjoy a light yet satisfying scramble that pairs protein-packed eggs with naturally sweet roasted potatoes and nutrient-dense spinach, all elevated with a hint of olive oil. This dish is designed to fuel your day with balanced macros and a delightful mix of textures and flavors.

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NUTRITION

411kcal
Protein
32g
Fat
19.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

3 egg whites

1 medium sweet potato

1 cup raw spinach

1 teaspoon extra virgin olive oil

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PREPARATION

  • 1

    Preheat the oven to 400°F. Wash and cube the sweet potato into roughly 1/2-inch pieces.

  • 2

    Toss the sweet potato cubes with a light drizzle of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

  • 3

    Roast the sweet potatoes in the oven for about 20-25 minutes or until tender and slightly caramelized.

  • 4

    While the potatoes roast, crack the eggs into a bowl, add the egg whites, and whisk until well blended.

  • 5

    Heat a non-stick pan over medium heat and add the remaining olive oil. Add the spinach and sauté just until wilted.

  • 6

    Pour in the egg mixture with the spinach, and let it sit for a few seconds before gently stirring to form soft curds.

  • 7

    Cook the eggs to your desired consistency, ensuring they remain fluffy and moist.

  • 8

    Plate the egg scramble alongside the roasted sweet potatoes and serve immediately.

Fluffy Egg Scramble with Roasted Sweet Potatoes and Spinach

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

Fluffy Egg Scramble with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Egg Scramble with Roasted Sweet Potatoes and Spinach

Enjoy a light yet satisfying scramble that pairs protein-packed eggs with naturally sweet roasted potatoes and nutrient-dense spinach, all elevated with a hint of olive oil. This dish is designed to fuel your day with balanced macros and a delightful mix of textures and flavors.

NUTRITION

411kcal
Protein
32g
Fat
19.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

3 egg whites

1 medium sweet potato

1 cup raw spinach

1 teaspoon extra virgin olive oil

PREPARATION

  • 1

    Preheat the oven to 400°F. Wash and cube the sweet potato into roughly 1/2-inch pieces.

  • 2

    Toss the sweet potato cubes with a light drizzle of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

  • 3

    Roast the sweet potatoes in the oven for about 20-25 minutes or until tender and slightly caramelized.

  • 4

    While the potatoes roast, crack the eggs into a bowl, add the egg whites, and whisk until well blended.

  • 5

    Heat a non-stick pan over medium heat and add the remaining olive oil. Add the spinach and sauté just until wilted.

  • 6

    Pour in the egg mixture with the spinach, and let it sit for a few seconds before gently stirring to form soft curds.

  • 7

    Cook the eggs to your desired consistency, ensuring they remain fluffy and moist.

  • 8

    Plate the egg scramble alongside the roasted sweet potatoes and serve immediately.