Egg and Veggie Scramble with Crispy Sweet Potatoes

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

Egg and Veggie Scramble with Crispy Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Scramble with Crispy Sweet Potatoes

Enjoy a hearty scramble of eggs, tofu, and fresh veggies paired with crispy roasted sweet potato rounds that deliver a balanced blend of protein, flavor, and satisfying textures. This versatile meal is perfect for any time of the day, offering a colorful medley of ingredients and a comforting crunch from the sweet potatoes.

Try 7 days free, then $12.99 / mo.

NUTRITION

371kcal
Protein
24.1g
Fat
15.3g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

2 large Egg Whites

1/2 cup cubed Firm Tofu

1/2 medium Bell Pepper, sliced

1/4 small Red Onion, diced

1 cup Fresh Spinach

1 medium Sweet Potato, sliced

2 teaspoons Olive Oil

Salt and Pepper to taste

1 teaspoon Garlic Powder

1 teaspoon Paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F for the crispy sweet potatoes.

  • 2

    Wash the sweet potato and slice it into thin rounds. Toss the slices with 1 teaspoon olive oil, a sprinkle of salt, and paprika.

  • 3

    Spread the sweet potato slices evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until crispy and tender.

  • 4

    Meanwhile, heat 1 teaspoon of olive oil in a nonstick skillet over medium heat.

  • 5

    Dice the red onion and slice the bell pepper. Add them to the skillet and sauté for 2-3 minutes until they begin to soften.

  • 6

    Crumble the firm tofu into small cubes and add to the skillet along with the fresh spinach. Cook until the spinach wilts slightly.

  • 7

    In a bowl, whisk together the 3 whole eggs and 2 egg whites with garlic powder, salt, and pepper.

  • 8

    Pour the egg mixture into the skillet with the vegetables and tofu, stirring gently as the eggs begin to set to create a scramble.

  • 9

    Cook the scramble until the eggs are fully set but still moist, about 3-4 minutes.

  • 10

    Plate the egg and veggie scramble alongside a serving of crispy sweet potatoes and enjoy your balanced meal.

Egg and Veggie Scramble with Crispy Sweet Potatoes

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

Egg and Veggie Scramble with Crispy Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Scramble with Crispy Sweet Potatoes

Enjoy a hearty scramble of eggs, tofu, and fresh veggies paired with crispy roasted sweet potato rounds that deliver a balanced blend of protein, flavor, and satisfying textures. This versatile meal is perfect for any time of the day, offering a colorful medley of ingredients and a comforting crunch from the sweet potatoes.

NUTRITION

371kcal
Protein
24.1g
Fat
15.3g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

2 large Egg Whites

1/2 cup cubed Firm Tofu

1/2 medium Bell Pepper, sliced

1/4 small Red Onion, diced

1 cup Fresh Spinach

1 medium Sweet Potato, sliced

2 teaspoons Olive Oil

Salt and Pepper to taste

1 teaspoon Garlic Powder

1 teaspoon Paprika

PREPARATION

  • 1

    Preheat the oven to 425°F for the crispy sweet potatoes.

  • 2

    Wash the sweet potato and slice it into thin rounds. Toss the slices with 1 teaspoon olive oil, a sprinkle of salt, and paprika.

  • 3

    Spread the sweet potato slices evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until crispy and tender.

  • 4

    Meanwhile, heat 1 teaspoon of olive oil in a nonstick skillet over medium heat.

  • 5

    Dice the red onion and slice the bell pepper. Add them to the skillet and sauté for 2-3 minutes until they begin to soften.

  • 6

    Crumble the firm tofu into small cubes and add to the skillet along with the fresh spinach. Cook until the spinach wilts slightly.

  • 7

    In a bowl, whisk together the 3 whole eggs and 2 egg whites with garlic powder, salt, and pepper.

  • 8

    Pour the egg mixture into the skillet with the vegetables and tofu, stirring gently as the eggs begin to set to create a scramble.

  • 9

    Cook the scramble until the eggs are fully set but still moist, about 3-4 minutes.

  • 10

    Plate the egg and veggie scramble alongside a serving of crispy sweet potatoes and enjoy your balanced meal.