Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

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

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a vibrant plate of fluffy scrambled eggs enriched with fresh spinach, perfectly paired with sweet roasted sweet potato cubes. This meal features a hearty protein boost balanced with nutrient-rich vegetables and a hint of olive oil, making it a flavorful and satisfying option any time of day.

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NUTRITION

481kcal
Protein
35.8g
Fat
29.6g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 egg White

1 cup Fresh Spinach

1/2 medium Sweet Potato

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cut the sweet potato into small cubes. In a bowl, toss the cubes with olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the sweet potatoes roast, crack the 5 large eggs and add 1 egg white into a bowl. Whisk together until well combined.

  • 5

    Heat a non-stick pan over medium-low heat and add the fresh spinach. Cook until it begins to wilt, then pour in the egg mixture.

  • 6

    Gently stir the eggs continuously until they form soft, fluffy curds. Avoid overcooking to maintain a light texture.

  • 7

    Plate the scrambled eggs alongside the warm roasted sweet potato cubes. Serve immediately.

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

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

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a vibrant plate of fluffy scrambled eggs enriched with fresh spinach, perfectly paired with sweet roasted sweet potato cubes. This meal features a hearty protein boost balanced with nutrient-rich vegetables and a hint of olive oil, making it a flavorful and satisfying option any time of day.

NUTRITION

481kcal
Protein
35.8g
Fat
29.6g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 egg White

1 cup Fresh Spinach

1/2 medium Sweet Potato

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cut the sweet potato into small cubes. In a bowl, toss the cubes with olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the sweet potatoes roast, crack the 5 large eggs and add 1 egg white into a bowl. Whisk together until well combined.

  • 5

    Heat a non-stick pan over medium-low heat and add the fresh spinach. Cook until it begins to wilt, then pour in the egg mixture.

  • 6

    Gently stir the eggs continuously until they form soft, fluffy curds. Avoid overcooking to maintain a light texture.

  • 7

    Plate the scrambled eggs alongside the warm roasted sweet potato cubes. Serve immediately.