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

Start your day with this vibrant and nourishing plate of fluffy scrambled eggs, gently folded with fresh spinach and paired with naturally sweet, roasted sweet potato cubes. The combination delivers a balanced mix of high-quality protein, hearty vegetables, and subtle sweetness, perfect for fueling your morning or a wholesome mid-day meal.

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NUTRITION

532kcal
Protein
33g
Fat
29.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 cup fresh spinach

150 grams sweet potato

1 teaspoon olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss the cubes with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Roast the sweet potatoes in the oven for about 20-25 minutes, or until tender and slightly caramelized at the edges.

  • 4

    While the sweet potatoes roast, whisk the eggs in a bowl until well combined. Season lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and lightly coat with a non-stick spray or a tiny drizzle of olive oil.

  • 6

    Add fresh spinach to the skillet and sauté for about 1-2 minutes until wilted.

  • 7

    Pour the whisked eggs over the spinach and let them sit briefly before gently stirring. Cook slowly, stirring occasionally until the eggs are softly scrambled and fluffy.

  • 8

    Plate the scrambled eggs alongside the roasted sweet potato cubes and serve immediately.

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

Start your day with this vibrant and nourishing plate of fluffy scrambled eggs, gently folded with fresh spinach and paired with naturally sweet, roasted sweet potato cubes. The combination delivers a balanced mix of high-quality protein, hearty vegetables, and subtle sweetness, perfect for fueling your morning or a wholesome mid-day meal.

NUTRITION

532kcal
Protein
33g
Fat
29.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 cup fresh spinach

150 grams sweet potato

1 teaspoon olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss the cubes with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Roast the sweet potatoes in the oven for about 20-25 minutes, or until tender and slightly caramelized at the edges.

  • 4

    While the sweet potatoes roast, whisk the eggs in a bowl until well combined. Season lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and lightly coat with a non-stick spray or a tiny drizzle of olive oil.

  • 6

    Add fresh spinach to the skillet and sauté for about 1-2 minutes until wilted.

  • 7

    Pour the whisked eggs over the spinach and let them sit briefly before gently stirring. Cook slowly, stirring occasionally until the eggs are softly scrambled and fluffy.

  • 8

    Plate the scrambled eggs alongside the roasted sweet potato cubes and serve immediately.