Creamy Scrambled Eggs with Roasted Sweet Potatoes and Fresh Spinach

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

Creamy Scrambled Eggs with Roasted Sweet Potatoes and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Roasted Sweet Potatoes and Fresh Spinach

A comforting and nutritious dish featuring creamy scrambled eggs enriched with a touch of low-fat milk and melted cheddar, paired with sweet roasted potatoes and a fresh burst of spinach. This balanced meal delivers a satisfying blend of soft, fluffy eggs, roasted caramelized sweet potatoes, and vibrant greens, perfect for a wholesome breakfast, lunch, or dinner.

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NUTRITION

564kcal
Protein
35.5g
Fat
34.7g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g)

1/4 cup low-fat milk (61g)

1 oz shredded cheddar cheese (28g)

100g sweet potato

1 cup fresh spinach (30g)

1 tsp olive oil (4.5g)

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with 1 teaspoon of olive oil, and season lightly with salt and pepper if desired.

  • 3

    Spread the sweet potato cubes evenly on the baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized at the edges.

  • 4

    While the potatoes roast, whisk together the 4 large eggs, 1/4 cup low-fat milk, and a pinch of salt and pepper in a bowl.

  • 5

    Heat a nonstick skillet over medium-low heat. Pour the egg mixture into the pan and gently stir with a spatula, cooking slowly to achieve a creamy, soft scramble.

  • 6

    Just before the eggs are fully set, sprinkle in the 1 oz shredded cheddar cheese and allow it to melt into the eggs.

  • 7

    In the final minute, toss in the fresh spinach and gently combine until the spinach wilts slightly.

  • 8

    Plate the creamy scrambled eggs alongside a serving of roasted sweet potatoes, and serve warm.

Creamy Scrambled Eggs with Roasted Sweet Potatoes and Fresh Spinach

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

Creamy Scrambled Eggs with Roasted Sweet Potatoes and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Roasted Sweet Potatoes and Fresh Spinach

A comforting and nutritious dish featuring creamy scrambled eggs enriched with a touch of low-fat milk and melted cheddar, paired with sweet roasted potatoes and a fresh burst of spinach. This balanced meal delivers a satisfying blend of soft, fluffy eggs, roasted caramelized sweet potatoes, and vibrant greens, perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

564kcal
Protein
35.5g
Fat
34.7g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g)

1/4 cup low-fat milk (61g)

1 oz shredded cheddar cheese (28g)

100g sweet potato

1 cup fresh spinach (30g)

1 tsp olive oil (4.5g)

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with 1 teaspoon of olive oil, and season lightly with salt and pepper if desired.

  • 3

    Spread the sweet potato cubes evenly on the baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized at the edges.

  • 4

    While the potatoes roast, whisk together the 4 large eggs, 1/4 cup low-fat milk, and a pinch of salt and pepper in a bowl.

  • 5

    Heat a nonstick skillet over medium-low heat. Pour the egg mixture into the pan and gently stir with a spatula, cooking slowly to achieve a creamy, soft scramble.

  • 6

    Just before the eggs are fully set, sprinkle in the 1 oz shredded cheddar cheese and allow it to melt into the eggs.

  • 7

    In the final minute, toss in the fresh spinach and gently combine until the spinach wilts slightly.

  • 8

    Plate the creamy scrambled eggs alongside a serving of roasted sweet potatoes, and serve warm.