Egg and Spinach Scramble with Roasted Potatoes

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

Egg and Spinach Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Roasted Potatoes

Start your morning with a hearty scramble of fresh eggs, vibrant spinach, and tender roasted potatoes, accented by a hint of lean chicken steak for an extra protein boost. This warm, savory dish delivers a balanced blend of flavors and textures for a satisfying, clean-start to your day.

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NUTRITION

412kcal
Protein
27.9g
Fat
20.8g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

20g chicken steak

150g red potatoes

1 cup raw spinach

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and dice the red potatoes into 1/2-inch cubes. Toss them with a teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the potatoes on a baking sheet and roast in the oven for about 20-25 minutes until crisp and tender, stirring halfway through.

  • 4

    While the potatoes roast, thinly slice the chicken steak into bite-sized strips.

  • 5

    In a non-stick skillet over medium heat, add a small splash of olive oil and lightly sauté the chicken strips until just cooked through, about 2-3 minutes. Remove and set aside.

  • 6

    In the same skillet, add the spinach and sauté briefly until wilted.

  • 7

    Crack the eggs into a bowl and whisk them well. Pour the eggs over the spinach in the skillet.

  • 8

    Gently scramble the eggs with the spinach, cooking until just set. Stir the chicken back in during the last minute of cooking.

  • 9

    Plate the warm scrambled eggs with chicken and spinach alongside the roasted potatoes. Season with additional salt and pepper if needed and serve immediately.

Egg and Spinach Scramble with Roasted Potatoes

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

Egg and Spinach Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Roasted Potatoes

Start your morning with a hearty scramble of fresh eggs, vibrant spinach, and tender roasted potatoes, accented by a hint of lean chicken steak for an extra protein boost. This warm, savory dish delivers a balanced blend of flavors and textures for a satisfying, clean-start to your day.

NUTRITION

412kcal
Protein
27.9g
Fat
20.8g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

20g chicken steak

150g red potatoes

1 cup raw spinach

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and dice the red potatoes into 1/2-inch cubes. Toss them with a teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the potatoes on a baking sheet and roast in the oven for about 20-25 minutes until crisp and tender, stirring halfway through.

  • 4

    While the potatoes roast, thinly slice the chicken steak into bite-sized strips.

  • 5

    In a non-stick skillet over medium heat, add a small splash of olive oil and lightly sauté the chicken strips until just cooked through, about 2-3 minutes. Remove and set aside.

  • 6

    In the same skillet, add the spinach and sauté briefly until wilted.

  • 7

    Crack the eggs into a bowl and whisk them well. Pour the eggs over the spinach in the skillet.

  • 8

    Gently scramble the eggs with the spinach, cooking until just set. Stir the chicken back in during the last minute of cooking.

  • 9

    Plate the warm scrambled eggs with chicken and spinach alongside the roasted potatoes. Season with additional salt and pepper if needed and serve immediately.