Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

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

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a comforting and nutritious meal featuring velvety scrambled eggs enriched with a mix of whole eggs and egg whites, combined with fresh spinach that adds a pop of color and subtle flavor. Accompanied by perfectly roasted sweet potatoes with a hint of olive oil, this dish offers a balanced blend of creamy richness and naturally sweet, roasted flavors.

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NUTRITION

409kcal
Protein
32.0g
Fat
21.6g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g total)

3 large Egg Whites (approx. 99g)

1 cup Fresh Spinach (30g)

1 small Sweet Potato (100g)

1 teaspoon Olive Oil (4.5g)

0.5 teaspoon Butter (2.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the small sweet potato and pierce it with a fork a few times. Place it on a baking sheet and roast for about 25-30 minutes or until tender.

  • 2

    While the sweet potato is roasting, crack the whole eggs into a bowl and add the egg whites. Whisk together until just blended. Stir in a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium-low heat and melt the butter. Add the whisked eggs and, as they begin to set, gently stir in the fresh spinach.

  • 4

    Continue cooking the eggs slowly, stirring gently until they form soft, creamy curds. Remove from heat just before they are fully set to retain a creamy texture.

  • 5

    Once the sweet potato is roasted, slice it open and lightly season with a pinch of salt and a drizzle of olive oil if not already added before roasting.

  • 6

    Plate the creamy scrambled eggs with the fresh spinach alongside the roasted sweet potato. Serve immediately and enjoy a balanced, nutrient-rich meal.

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

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

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a comforting and nutritious meal featuring velvety scrambled eggs enriched with a mix of whole eggs and egg whites, combined with fresh spinach that adds a pop of color and subtle flavor. Accompanied by perfectly roasted sweet potatoes with a hint of olive oil, this dish offers a balanced blend of creamy richness and naturally sweet, roasted flavors.

NUTRITION

409kcal
Protein
32.0g
Fat
21.6g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g total)

3 large Egg Whites (approx. 99g)

1 cup Fresh Spinach (30g)

1 small Sweet Potato (100g)

1 teaspoon Olive Oil (4.5g)

0.5 teaspoon Butter (2.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the small sweet potato and pierce it with a fork a few times. Place it on a baking sheet and roast for about 25-30 minutes or until tender.

  • 2

    While the sweet potato is roasting, crack the whole eggs into a bowl and add the egg whites. Whisk together until just blended. Stir in a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium-low heat and melt the butter. Add the whisked eggs and, as they begin to set, gently stir in the fresh spinach.

  • 4

    Continue cooking the eggs slowly, stirring gently until they form soft, creamy curds. Remove from heat just before they are fully set to retain a creamy texture.

  • 5

    Once the sweet potato is roasted, slice it open and lightly season with a pinch of salt and a drizzle of olive oil if not already added before roasting.

  • 6

    Plate the creamy scrambled eggs with the fresh spinach alongside the roasted sweet potato. Serve immediately and enjoy a balanced, nutrient-rich meal.