Fluffy Egg Scramble with Fresh Spinach and Roasted Sweet Potato

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

Fluffy Egg Scramble with Fresh Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Egg Scramble with Fresh Spinach and Roasted Sweet Potato

Enjoy a light yet satisfying scramble with a mix of whole eggs and egg whites for a balanced protein boost, paired with fresh spinach lightly sautéed in olive oil and accompanied by a side of naturally sweet roasted sweet potato. This dish is both comforting and energizing, perfect for fueling your day.

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NUTRITION

279kcal
Protein
13.1g
Fat
14.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

4 egg whites

1 cup fresh spinach

1 tsp olive oil (for scramble)

1/2 medium sweet potato

1 tsp olive oil (for roasting)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Cube the half medium sweet potato into bite-sized pieces and toss with 1 tsp olive oil, a pinch of salt, and your favorite spices (such as paprika or black pepper). Spread the cubes on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly crispy on the edges.

  • 2

    While the sweet potato is roasting, crack 3 whole eggs into a bowl and add 4 egg whites. Whisk well until fully combined.

  • 3

    Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté for 1-2 minutes until just wilted.

  • 4

    Pour the egg mixture into the skillet with the spinach. Allow the eggs to begin setting, then gently stir and fold them to create soft, fluffy curds. Continue cooking until the eggs are fully set but still moist.

  • 5

    Plate the egg scramble alongside the roasted sweet potato cubes and serve immediately.

Fluffy Egg Scramble with Fresh Spinach and Roasted Sweet Potato

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

Fluffy Egg Scramble with Fresh Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Egg Scramble with Fresh Spinach and Roasted Sweet Potato

Enjoy a light yet satisfying scramble with a mix of whole eggs and egg whites for a balanced protein boost, paired with fresh spinach lightly sautéed in olive oil and accompanied by a side of naturally sweet roasted sweet potato. This dish is both comforting and energizing, perfect for fueling your day.

NUTRITION

279kcal
Protein
13.1g
Fat
14.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

4 egg whites

1 cup fresh spinach

1 tsp olive oil (for scramble)

1/2 medium sweet potato

1 tsp olive oil (for roasting)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Cube the half medium sweet potato into bite-sized pieces and toss with 1 tsp olive oil, a pinch of salt, and your favorite spices (such as paprika or black pepper). Spread the cubes on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly crispy on the edges.

  • 2

    While the sweet potato is roasting, crack 3 whole eggs into a bowl and add 4 egg whites. Whisk well until fully combined.

  • 3

    Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté for 1-2 minutes until just wilted.

  • 4

    Pour the egg mixture into the skillet with the spinach. Allow the eggs to begin setting, then gently stir and fold them to create soft, fluffy curds. Continue cooking until the eggs are fully set but still moist.

  • 5

    Plate the egg scramble alongside the roasted sweet potato cubes and serve immediately.