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 vibrant and hearty plate featuring creamy, fluffy scrambled eggs enriched with an extra boost of egg whites. Paired with garlicky sautéed spinach and a perfectly roasted sweet potato, this meal offers a delightful balance of textures and flavors, ideal for starting your day or enjoying a nourishing meal any time.

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NUTRITION

525kcal
Protein
35.5g
Fat
28.5g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 cup fresh spinach

1 small sweet potato

2 teaspoons olive oil

1 garlic clove

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash the sweet potato, pierce it with a fork a few times, and place it on a baking sheet. Drizzle with 1 teaspoon of olive oil, season with a pinch of salt, and roast in the oven for 25-30 minutes until tender.

  • 3

    While the sweet potato is roasting, heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add a minced garlic clove and sauté for about 30 seconds until fragrant.

  • 4

    Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring frequently until it wilts. Season lightly with salt and set aside.

  • 5

    In a bowl, whisk together 4 whole eggs and 2 egg whites until well combined and slightly frothy.

  • 6

    Lower the skillet heat to medium-low and pour in the egg mixture. Use a spatula to gently stir and fold the eggs as they begin to set, cooking until they reach a soft, fluffy consistency. Season with salt and pepper to taste.

  • 7

    Plate the scrambled eggs alongside the roasted sweet potato and sautéed spinach. Serve immediately and enjoy the balanced flavors and textures of your 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 vibrant and hearty plate featuring creamy, fluffy scrambled eggs enriched with an extra boost of egg whites. Paired with garlicky sautéed spinach and a perfectly roasted sweet potato, this meal offers a delightful balance of textures and flavors, ideal for starting your day or enjoying a nourishing meal any time.

NUTRITION

525kcal
Protein
35.5g
Fat
28.5g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 cup fresh spinach

1 small sweet potato

2 teaspoons olive oil

1 garlic clove

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash the sweet potato, pierce it with a fork a few times, and place it on a baking sheet. Drizzle with 1 teaspoon of olive oil, season with a pinch of salt, and roast in the oven for 25-30 minutes until tender.

  • 3

    While the sweet potato is roasting, heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add a minced garlic clove and sauté for about 30 seconds until fragrant.

  • 4

    Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring frequently until it wilts. Season lightly with salt and set aside.

  • 5

    In a bowl, whisk together 4 whole eggs and 2 egg whites until well combined and slightly frothy.

  • 6

    Lower the skillet heat to medium-low and pour in the egg mixture. Use a spatula to gently stir and fold the eggs as they begin to set, cooking until they reach a soft, fluffy consistency. Season with salt and pepper to taste.

  • 7

    Plate the scrambled eggs alongside the roasted sweet potato and sautéed spinach. Serve immediately and enjoy the balanced flavors and textures of your meal.