Creamy Scrambled Eggs with Roasted Sweet Potatoes and Sautéed Kale

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

Creamy Scrambled Eggs with Roasted Sweet Potatoes and Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Roasted Sweet Potatoes and Sautéed Kale

Enjoy a hearty yet light meal featuring creamy scrambled eggs enriched with a touch of nonfat Greek yogurt for extra fluffiness, paired with sweet roasted sweet potatoes and earthy sautéed kale. This dish brings a comforting blend of textures and flavors, perfect any time of the day.

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NUTRITION

445kcal
Protein
31g
Fat
25g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1/2 medium sweet potato

1 cup kale

1 tsp olive oil

Salt & Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the sweet potato into small cubes, toss with a pinch of salt and pepper, and spread on a baking tray. Roast for about 20 minutes until tender and lightly browned.

  • 2

    While the sweet potatoes roast, whisk the eggs in a bowl along with the nonfat Greek yogurt, a pinch of salt, and pepper until well combined.

  • 3

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and gently scramble, stirring continuously until the eggs are softly set and creamy. Remove from heat once done.

  • 4

    In another pan, heat 1 teaspoon of olive oil over medium heat. Add the kale and sauté for 3-4 minutes until just wilted. Season lightly with salt and pepper.

  • 5

    Plate the creamy scrambled eggs alongside the roasted sweet potato cubes and sautéed kale. Serve warm and enjoy your balanced, nutrient-packed meal.

Creamy Scrambled Eggs with Roasted Sweet Potatoes and Sautéed Kale

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

Creamy Scrambled Eggs with Roasted Sweet Potatoes and Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Roasted Sweet Potatoes and Sautéed Kale

Enjoy a hearty yet light meal featuring creamy scrambled eggs enriched with a touch of nonfat Greek yogurt for extra fluffiness, paired with sweet roasted sweet potatoes and earthy sautéed kale. This dish brings a comforting blend of textures and flavors, perfect any time of the day.

NUTRITION

445kcal
Protein
31g
Fat
25g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1/2 medium sweet potato

1 cup kale

1 tsp olive oil

Salt & Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the sweet potato into small cubes, toss with a pinch of salt and pepper, and spread on a baking tray. Roast for about 20 minutes until tender and lightly browned.

  • 2

    While the sweet potatoes roast, whisk the eggs in a bowl along with the nonfat Greek yogurt, a pinch of salt, and pepper until well combined.

  • 3

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and gently scramble, stirring continuously until the eggs are softly set and creamy. Remove from heat once done.

  • 4

    In another pan, heat 1 teaspoon of olive oil over medium heat. Add the kale and sauté for 3-4 minutes until just wilted. Season lightly with salt and pepper.

  • 5

    Plate the creamy scrambled eggs alongside the roasted sweet potato cubes and sautéed kale. Serve warm and enjoy your balanced, nutrient-packed meal.