Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

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

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

Savor a comforting yet protein-packed dish featuring velvety scrambled eggs enriched with extra egg whites, a burst of fresh, nutrient-dense spinach, and perfectly roasted sweet potato cubes. Lightly drizzled with olive oil, this wholesome recipe blends creamy textures and a delightful balance of savory and natural sweetness.

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NUTRITION

381kcal
Protein
35.2g
Fat
19.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (≈150g total)

4 large Egg Whites (≈132g total)

1 cup Fresh Spinach (≈30g)

1/2 medium Sweet Potato (≈65g)

1 teaspoon Olive Oil (≈4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato and cut it into small cubes. Toss with olive oil, salt, and pepper, and roast on a baking sheet for about 20 minutes until tender.

  • 2

    While the sweet potato is roasting, whisk together 3 whole eggs and 4 egg whites in a bowl. Season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-low heat and add a few drops of olive oil if desired. Add the egg mixture.

  • 4

    Gently stir and fold the eggs as they begin to set, creating a creamy scramble. When the eggs are nearly done, fold in the fresh spinach and cook until just wilted.

  • 5

    Plate the creamy scrambled eggs alongside the roasted sweet potato cubes, and serve warm.

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

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

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

Savor a comforting yet protein-packed dish featuring velvety scrambled eggs enriched with extra egg whites, a burst of fresh, nutrient-dense spinach, and perfectly roasted sweet potato cubes. Lightly drizzled with olive oil, this wholesome recipe blends creamy textures and a delightful balance of savory and natural sweetness.

NUTRITION

381kcal
Protein
35.2g
Fat
19.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (≈150g total)

4 large Egg Whites (≈132g total)

1 cup Fresh Spinach (≈30g)

1/2 medium Sweet Potato (≈65g)

1 teaspoon Olive Oil (≈4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato and cut it into small cubes. Toss with olive oil, salt, and pepper, and roast on a baking sheet for about 20 minutes until tender.

  • 2

    While the sweet potato is roasting, whisk together 3 whole eggs and 4 egg whites in a bowl. Season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-low heat and add a few drops of olive oil if desired. Add the egg mixture.

  • 4

    Gently stir and fold the eggs as they begin to set, creating a creamy scramble. When the eggs are nearly done, fold in the fresh spinach and cook until just wilted.

  • 5

    Plate the creamy scrambled eggs alongside the roasted sweet potato cubes, and serve warm.