Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

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

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

Enjoy a light yet protein-packed meal featuring a fluffy scramble made with a blend of whole eggs and egg whites tossed with fresh spinach, paired with perfectly roasted sweet potatoes. This versatile dish is both satisfying and nutritious, making it an ideal choice for any meal of the day.

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NUTRITION

417kcal
Protein
32g
Fat
19.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

3 large Egg Whites

1 cup Fresh Spinach

1 medium Sweet Potato

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash the sweet potato and prick it a few times with a fork. Rub it lightly with olive oil, sprinkle with salt, and place it on a baking tray.

  • 2

    Roast the sweet potato in the preheated oven for about 25-30 minutes or until tender.

  • 3

    While the sweet potato is roasting, whisk together the 3 whole eggs and 3 egg whites in a bowl until well blended. Season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium-low heat. Add the spinach and sauté for about 1-2 minutes until wilted.

  • 5

    Pour in the egg mixture. Allow it to set slightly, then gently stir with a spatula, folding in the spinach as you scramble. Cook until the eggs are softly set and fluffy.

  • 6

    Plate the egg scramble alongside the roasted sweet potato. Finish with an extra light sprinkle of salt and pepper if desired, and serve warm.

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

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

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

Enjoy a light yet protein-packed meal featuring a fluffy scramble made with a blend of whole eggs and egg whites tossed with fresh spinach, paired with perfectly roasted sweet potatoes. This versatile dish is both satisfying and nutritious, making it an ideal choice for any meal of the day.

NUTRITION

417kcal
Protein
32g
Fat
19.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

3 large Egg Whites

1 cup Fresh Spinach

1 medium Sweet Potato

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash the sweet potato and prick it a few times with a fork. Rub it lightly with olive oil, sprinkle with salt, and place it on a baking tray.

  • 2

    Roast the sweet potato in the preheated oven for about 25-30 minutes or until tender.

  • 3

    While the sweet potato is roasting, whisk together the 3 whole eggs and 3 egg whites in a bowl until well blended. Season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium-low heat. Add the spinach and sauté for about 1-2 minutes until wilted.

  • 5

    Pour in the egg mixture. Allow it to set slightly, then gently stir with a spatula, folding in the spinach as you scramble. Cook until the eggs are softly set and fluffy.

  • 6

    Plate the egg scramble alongside the roasted sweet potato. Finish with an extra light sprinkle of salt and pepper if desired, and serve warm.