Fluffy Egg and Spinach Frittata with Roasted Sweet Potato

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

Fluffy Egg and Spinach Frittata with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Frittata with Roasted Sweet Potato

Enjoy a light yet satisfying frittata featuring a blend of whole eggs and egg whites folded with fresh spinach, perfectly complemented by golden roasted sweet potato cubes. This dish is packed with protein and balanced flavors, making it an ideal choice for any meal of the day.

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NUTRITION

415kcal
Protein
34.9g
Fat
20g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

4 large Egg Whites

1 cup Fresh Spinach

1/2 medium Sweet Potato

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

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

  • 4

    Heat a non-stick skillet over medium heat. Add the fresh spinach and sauté for 1-2 minutes until just wilted.

  • 5

    Pour the egg mixture over the spinach in the skillet. Allow it to cook undisturbed for about 3-4 minutes until the edges begin to set.

  • 6

    Gently stir if needed to ensure even cooking, then cover the skillet with a lid or foil and reduce heat to low. Cook for an additional 4-5 minutes until the frittata is fully set.

  • 7

    Remove the frittata from the skillet and serve alongside the roasted sweet potato cubes. Enjoy your nutritious meal!

Fluffy Egg and Spinach Frittata with Roasted Sweet Potato

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

Fluffy Egg and Spinach Frittata with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Frittata with Roasted Sweet Potato

Enjoy a light yet satisfying frittata featuring a blend of whole eggs and egg whites folded with fresh spinach, perfectly complemented by golden roasted sweet potato cubes. This dish is packed with protein and balanced flavors, making it an ideal choice for any meal of the day.

NUTRITION

415kcal
Protein
34.9g
Fat
20g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

4 large Egg Whites

1 cup Fresh Spinach

1/2 medium Sweet Potato

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

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

  • 4

    Heat a non-stick skillet over medium heat. Add the fresh spinach and sauté for 1-2 minutes until just wilted.

  • 5

    Pour the egg mixture over the spinach in the skillet. Allow it to cook undisturbed for about 3-4 minutes until the edges begin to set.

  • 6

    Gently stir if needed to ensure even cooking, then cover the skillet with a lid or foil and reduce heat to low. Cook for an additional 4-5 minutes until the frittata is fully set.

  • 7

    Remove the frittata from the skillet and serve alongside the roasted sweet potato cubes. Enjoy your nutritious meal!