Fluffy Scrambled Eggs with Sautéed 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 Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a balanced and satisfying meal featuring fluffy scrambled eggs enriched with extra egg whites for an extra protein boost, complemented by a vibrant sauté of fresh spinach and perfectly roasted sweet potatoes. This dish offers a mix of textures and natural flavors that are both wholesome and energizing.

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NUTRITION

489kcal
Protein
34.1g
Fat
27.1g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 whole Eggs (approx. 200g total)

2 Egg Whites (approx. 66g total)

2 cups Fresh Spinach (raw, approx. 60g)

0.5 tablespoon Olive Oil

1 small Sweet Potato (approx. 130g)

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PREPARATION

  • 1

    Preheat your oven to 400°F for the sweet potato.

  • 2

    Wash the sweet potato, prick it with a fork a few times, and roast it in the oven for about 25-30 minutes until tender.

  • 3

    While the sweet potato roasts, beat together the 4 whole eggs and 2 egg whites in a bowl until well combined.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour in the beaten eggs and gently stir continuously to create a light, fluffy scramble. Remove the eggs when they are softly set.

  • 5

    In another pan, heat 0.5 tablespoon of olive oil over medium heat. Add the fresh spinach and sauté for 1-2 minutes until wilted, seasoning lightly with salt and pepper if desired.

  • 6

    Plate the scrambled eggs alongside the sautéed spinach and serve with the roasted sweet potato.

  • 7

    Enjoy your nutritious and balanced meal!

Fluffy Scrambled Eggs with Sautéed 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 Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a balanced and satisfying meal featuring fluffy scrambled eggs enriched with extra egg whites for an extra protein boost, complemented by a vibrant sauté of fresh spinach and perfectly roasted sweet potatoes. This dish offers a mix of textures and natural flavors that are both wholesome and energizing.

NUTRITION

489kcal
Protein
34.1g
Fat
27.1g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 whole Eggs (approx. 200g total)

2 Egg Whites (approx. 66g total)

2 cups Fresh Spinach (raw, approx. 60g)

0.5 tablespoon Olive Oil

1 small Sweet Potato (approx. 130g)

PREPARATION

  • 1

    Preheat your oven to 400°F for the sweet potato.

  • 2

    Wash the sweet potato, prick it with a fork a few times, and roast it in the oven for about 25-30 minutes until tender.

  • 3

    While the sweet potato roasts, beat together the 4 whole eggs and 2 egg whites in a bowl until well combined.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour in the beaten eggs and gently stir continuously to create a light, fluffy scramble. Remove the eggs when they are softly set.

  • 5

    In another pan, heat 0.5 tablespoon of olive oil over medium heat. Add the fresh spinach and sauté for 1-2 minutes until wilted, seasoning lightly with salt and pepper if desired.

  • 6

    Plate the scrambled eggs alongside the sautéed spinach and serve with the roasted sweet potato.

  • 7

    Enjoy your nutritious and balanced meal!