Fluffy Scrambled Eggs with Sautéed 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 Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a wholesome dish featuring light and fluffy scrambled eggs enriched with extra egg whites, paired with vibrant sautéed spinach and perfectly roasted sweet potatoes. This meal beautifully balances savory and naturally sweet flavors, offering a satisfying boost of protein while keeping the calories in-check.

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NUTRITION

511kcal
Protein
33g
Fat
29.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

1/3 cup egg whites (80g)

2 cups raw spinach (60g)

1 medium sweet potato (150g)

2 teaspoons olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F for the sweet potato.

  • 2

    Wash the sweet potato thoroughly and dice it into small cubes. Toss the cubes with 1 teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes or until tender and lightly caramelized.

  • 3

    While the sweet potatoes are roasting, whisk together the 4 large eggs and 1/3 cup egg whites in a bowl. Season with a pinch of salt and pepper.

  • 4

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat. Add the raw spinach and sauté until wilted, about 2 minutes. Remove the spinach and set aside.

  • 5

    In the same skillet, pour in the egg mixture. Let it sit for a few seconds and then gently stir with a spatula, creating soft curds. Continue cooking on low heat until the eggs are just set, ensuring a fluffy texture.

  • 6

    Plate the scrambled eggs alongside the roasted sweet potatoes and a portion of the sautéed spinach. Serve immediately.

Fluffy Scrambled Eggs with Sautéed 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 Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a wholesome dish featuring light and fluffy scrambled eggs enriched with extra egg whites, paired with vibrant sautéed spinach and perfectly roasted sweet potatoes. This meal beautifully balances savory and naturally sweet flavors, offering a satisfying boost of protein while keeping the calories in-check.

NUTRITION

511kcal
Protein
33g
Fat
29.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

1/3 cup egg whites (80g)

2 cups raw spinach (60g)

1 medium sweet potato (150g)

2 teaspoons olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F for the sweet potato.

  • 2

    Wash the sweet potato thoroughly and dice it into small cubes. Toss the cubes with 1 teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes or until tender and lightly caramelized.

  • 3

    While the sweet potatoes are roasting, whisk together the 4 large eggs and 1/3 cup egg whites in a bowl. Season with a pinch of salt and pepper.

  • 4

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat. Add the raw spinach and sauté until wilted, about 2 minutes. Remove the spinach and set aside.

  • 5

    In the same skillet, pour in the egg mixture. Let it sit for a few seconds and then gently stir with a spatula, creating soft curds. Continue cooking on low heat until the eggs are just set, ensuring a fluffy texture.

  • 6

    Plate the scrambled eggs alongside the roasted sweet potatoes and a portion of the sautéed spinach. Serve immediately.