Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

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 Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

Enjoy a hearty yet light dish featuring fluffy scrambled eggs enhanced with extra egg whites, paired with vibrant sautéed spinach and a side of perfectly roasted sweet potato cubes. This balanced meal offers a delightful mix of protein, greens, and naturally sweet vegetables to keep you energized throughout your day.

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NUTRITION

503kcal
Protein
35.3g
Fat
24.9g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

2 cups raw spinach

150 grams sweet potato

1 teaspoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed sweet potato with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast for about 20-25 minutes until tender and slightly crispy on the edges.

  • 2

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and add a few drops of olive oil. Sauté the spinach until wilted, about 2-3 minutes. Season lightly with salt and pepper.

  • 3

    In a bowl, whisk together the 4 whole eggs and 2 egg whites until well combined and slightly frothy. Season with a pinch of salt and pepper.

  • 4

    Reduce the heat on the skillet to low-medium and pour in the eggs. Gently stir continuously to create soft, fluffy curds until the eggs are just set, ensuring they remain moist and tender.

  • 5

    Plate the scrambled eggs alongside the sautéed spinach and roasted sweet potato, and enjoy your balanced, protein-packed meal.

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

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 Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

Enjoy a hearty yet light dish featuring fluffy scrambled eggs enhanced with extra egg whites, paired with vibrant sautéed spinach and a side of perfectly roasted sweet potato cubes. This balanced meal offers a delightful mix of protein, greens, and naturally sweet vegetables to keep you energized throughout your day.

NUTRITION

503kcal
Protein
35.3g
Fat
24.9g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

2 cups raw spinach

150 grams sweet potato

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed sweet potato with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast for about 20-25 minutes until tender and slightly crispy on the edges.

  • 2

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and add a few drops of olive oil. Sauté the spinach until wilted, about 2-3 minutes. Season lightly with salt and pepper.

  • 3

    In a bowl, whisk together the 4 whole eggs and 2 egg whites until well combined and slightly frothy. Season with a pinch of salt and pepper.

  • 4

    Reduce the heat on the skillet to low-medium and pour in the eggs. Gently stir continuously to create soft, fluffy curds until the eggs are just set, ensuring they remain moist and tender.

  • 5

    Plate the scrambled eggs alongside the sautéed spinach and roasted sweet potato, and enjoy your balanced, protein-packed meal.