Fluffy 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.

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a hearty and flavorful meal featuring light, fluffy scrambled eggs paired with nutrient-rich fresh spinach and perfectly roasted sweet potatoes. This dish is balanced in protein and carbs, offering a satisfying start to your day or a fulfilling meal any time.

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NUTRITION

457kcal
Protein
33.4g
Fat
28.7g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 cup fresh spinach

1/2 medium sweet potato

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes, then toss with a small amount of olive oil, salt, and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 3

    While the sweet potatoes are roasting, whisk the eggs in a bowl with a pinch of salt and pepper until well combined.

  • 4

    Heat a non-stick skillet over medium-low heat and add the remaining olive oil. Pour in the eggs and gently stir continuously to create soft curds.

  • 5

    Once the eggs begin to set, fold in the fresh spinach, allowing it to wilt slightly.

  • 6

    Remove the roasted sweet potatoes from the oven and serve alongside the fluffy scrambled eggs for a balanced and satisfying meal.

Fluffy 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.

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a hearty and flavorful meal featuring light, fluffy scrambled eggs paired with nutrient-rich fresh spinach and perfectly roasted sweet potatoes. This dish is balanced in protein and carbs, offering a satisfying start to your day or a fulfilling meal any time.

NUTRITION

457kcal
Protein
33.4g
Fat
28.7g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 cup fresh spinach

1/2 medium sweet potato

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes, then toss with a small amount of olive oil, salt, and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 3

    While the sweet potatoes are roasting, whisk the eggs in a bowl with a pinch of salt and pepper until well combined.

  • 4

    Heat a non-stick skillet over medium-low heat and add the remaining olive oil. Pour in the eggs and gently stir continuously to create soft curds.

  • 5

    Once the eggs begin to set, fold in the fresh spinach, allowing it to wilt slightly.

  • 6

    Remove the roasted sweet potatoes from the oven and serve alongside the fluffy scrambled eggs for a balanced and satisfying meal.