Fluffy Scrambled Eggs with Roasted Sweet Potatoes and Spinach

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

Fluffy Scrambled Eggs with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Sweet Potatoes and Spinach

Enjoy a hearty yet light meal featuring fluffy scrambled eggs enriched with extra egg whites for additional protein, paired with caramelized roasted sweet potatoes and a burst of tender spinach. This dish delivers a comforting balance of flavors and textures to keep you satisfied and energized.

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NUTRITION

443kcal
Protein
37.2g
Fat
24.9g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (approx. 200g total)

3 Egg Whites (from about 3 large eggs, approx. 99g)

1/2 cup diced Sweet Potato (approx. 75g)

1 cup Fresh Spinach (approx. 30g)

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the diced sweet potatoes with a teaspoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 2

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

  • 3

    While the sweet potatoes roast, whisk together the 4 large eggs and 3 egg whites in a bowl until well combined, adding a pinch of salt and pepper.

  • 4

    Heat a non-stick pan over medium-low heat. Pour in the egg mixture and let sit briefly before gently stirring with a spatula, allowing the eggs to form soft curds.

  • 5

    Just before the eggs finish cooking (approximately 3-4 minutes), fold in the fresh spinach so it wilts into the scramble.

  • 6

    Plate the scrambled eggs alongside a serving of the roasted sweet potatoes and serve immediately.

Fluffy Scrambled Eggs with Roasted Sweet Potatoes and Spinach

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

Fluffy Scrambled Eggs with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Sweet Potatoes and Spinach

Enjoy a hearty yet light meal featuring fluffy scrambled eggs enriched with extra egg whites for additional protein, paired with caramelized roasted sweet potatoes and a burst of tender spinach. This dish delivers a comforting balance of flavors and textures to keep you satisfied and energized.

NUTRITION

443kcal
Protein
37.2g
Fat
24.9g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (approx. 200g total)

3 Egg Whites (from about 3 large eggs, approx. 99g)

1/2 cup diced Sweet Potato (approx. 75g)

1 cup Fresh Spinach (approx. 30g)

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the diced sweet potatoes with a teaspoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 2

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

  • 3

    While the sweet potatoes roast, whisk together the 4 large eggs and 3 egg whites in a bowl until well combined, adding a pinch of salt and pepper.

  • 4

    Heat a non-stick pan over medium-low heat. Pour in the egg mixture and let sit briefly before gently stirring with a spatula, allowing the eggs to form soft curds.

  • 5

    Just before the eggs finish cooking (approximately 3-4 minutes), fold in the fresh spinach so it wilts into the scramble.

  • 6

    Plate the scrambled eggs alongside a serving of the roasted sweet potatoes and serve immediately.