Creamy Scrambled Eggs with Sautéed Kale and Sweet Potato Hash

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

Creamy Scrambled Eggs with Sautéed Kale and Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Kale and Sweet Potato Hash

A comforting, nutrient-packed dish that brings together velvety scrambled eggs enriched with a touch of milk for creaminess, vibrant sautéed kale, and perfectly tender sweet potato hash. This dish provides satisfying flavors and textures, making it a versatile option for any meal of the day.

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NUTRITION

483kcal
Protein
34.9g
Fat
25.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

100g diced sweet potato

50g chopped kale

1 tsp olive oil

2 tbsp whole milk

Salt & Pepper to taste

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PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Heat the olive oil in a skillet over medium heat and add the sweet potato cubes. Sauté for about 8-10 minutes until tender and slightly crispy on the edges.

  • 2

    Meanwhile, rough chop the kale after removing thick stems. In a separate pan, add the kale (a splash of water or extra olive oil if needed) and sauté for 2-3 minutes until wilted but still bright green. Season lightly with salt and pepper.

  • 3

    In a bowl, crack the whole eggs and add the egg whites along with the whole milk. Whisk together until well-combined. Add a pinch of salt and pepper.

  • 4

    Pour the egg mixture into a non-stick skillet over medium-low heat. Allow the eggs to set slightly and then gently stir with a spatula to form curds, cooking slowly to retain a creamy texture.

  • 5

    Once the scrambled eggs are softly set but still moist, serve them alongside or on top of the sweet potato hash and sautéed kale. Adjust seasoning with salt and pepper as needed, and enjoy warm.

Creamy Scrambled Eggs with Sautéed Kale and Sweet Potato Hash

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

Creamy Scrambled Eggs with Sautéed Kale and Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Kale and Sweet Potato Hash

A comforting, nutrient-packed dish that brings together velvety scrambled eggs enriched with a touch of milk for creaminess, vibrant sautéed kale, and perfectly tender sweet potato hash. This dish provides satisfying flavors and textures, making it a versatile option for any meal of the day.

NUTRITION

483kcal
Protein
34.9g
Fat
25.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

100g diced sweet potato

50g chopped kale

1 tsp olive oil

2 tbsp whole milk

Salt & Pepper to taste

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Heat the olive oil in a skillet over medium heat and add the sweet potato cubes. Sauté for about 8-10 minutes until tender and slightly crispy on the edges.

  • 2

    Meanwhile, rough chop the kale after removing thick stems. In a separate pan, add the kale (a splash of water or extra olive oil if needed) and sauté for 2-3 minutes until wilted but still bright green. Season lightly with salt and pepper.

  • 3

    In a bowl, crack the whole eggs and add the egg whites along with the whole milk. Whisk together until well-combined. Add a pinch of salt and pepper.

  • 4

    Pour the egg mixture into a non-stick skillet over medium-low heat. Allow the eggs to set slightly and then gently stir with a spatula to form curds, cooking slowly to retain a creamy texture.

  • 5

    Once the scrambled eggs are softly set but still moist, serve them alongside or on top of the sweet potato hash and sautéed kale. Adjust seasoning with salt and pepper as needed, and enjoy warm.