Scrambled Eggs with Sautéed Spinach, Roasted Sweet Potato & Seared Steak

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

Scrambled Eggs with Sautéed Spinach, Roasted Sweet Potato & Seared Steak

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach, Roasted Sweet Potato & Seared Steak

Enjoy a hearty breakfast featuring creamy scrambled eggs accented with vibrant sautéed spinach and paired with tender roasted sweet potato cubes. A delicately seared slice of lean steak elevates the dish, creating a satisfying balance of flavors and textures that perfectly kick-start your day.

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NUTRITION

230kcal
Protein
15.4g
Fat
13.3g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 oz lean steak (sirloin)

1/2 medium sweet potato

1 cup fresh spinach

1 tsp extra virgin olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato, toss with a pinch of salt and a drizzle of olive oil, then spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 2

    While the sweet potato is roasting, season the steak lightly with salt and pepper. Heat a skillet over medium-high heat and sear the 2 oz steak for about 2 minutes per side until it reaches your desired level of doneness, then set aside and slice thinly.

  • 3

    In a bowl, whisk the 3 eggs with a pinch of salt and pepper.

  • 4

    Heat a non-stick pan over medium heat. Add a teaspoon of extra virgin olive oil and sauté the spinach until it wilts, about 2 minutes.

  • 5

    Pour the eggs into the pan with the spinach and gently scramble until the eggs are just set, about 3-4 minutes.

  • 6

    Plate the scrambled eggs with sautéed spinach, arrange the roasted sweet potato cubes on the side, and top with the sliced steak. Serve immediately.

Scrambled Eggs with Sautéed Spinach, Roasted Sweet Potato & Seared Steak

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

Scrambled Eggs with Sautéed Spinach, Roasted Sweet Potato & Seared Steak

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach, Roasted Sweet Potato & Seared Steak

Enjoy a hearty breakfast featuring creamy scrambled eggs accented with vibrant sautéed spinach and paired with tender roasted sweet potato cubes. A delicately seared slice of lean steak elevates the dish, creating a satisfying balance of flavors and textures that perfectly kick-start your day.

NUTRITION

230kcal
Protein
15.4g
Fat
13.3g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 oz lean steak (sirloin)

1/2 medium sweet potato

1 cup fresh spinach

1 tsp extra virgin olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato, toss with a pinch of salt and a drizzle of olive oil, then spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 2

    While the sweet potato is roasting, season the steak lightly with salt and pepper. Heat a skillet over medium-high heat and sear the 2 oz steak for about 2 minutes per side until it reaches your desired level of doneness, then set aside and slice thinly.

  • 3

    In a bowl, whisk the 3 eggs with a pinch of salt and pepper.

  • 4

    Heat a non-stick pan over medium heat. Add a teaspoon of extra virgin olive oil and sauté the spinach until it wilts, about 2 minutes.

  • 5

    Pour the eggs into the pan with the spinach and gently scramble until the eggs are just set, about 3-4 minutes.

  • 6

    Plate the scrambled eggs with sautéed spinach, arrange the roasted sweet potato cubes on the side, and top with the sliced steak. Serve immediately.