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 satisfying and nutritious meal featuring fluffy scrambled eggs enriched with extra egg whites for added protein, paired with lightly sautéed fresh spinach and roasted sweet potatoes. This balanced dish brings together creamy eggs, vibrant greens, and naturally sweet roasted veggies for a delightful meal any time of day.

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NUTRITION

237kcal
Protein
12.8g
Fat
9.7g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

6 large egg whites

1 cup fresh spinach

1 medium sweet potato

1 teaspoon olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash the sweet potato and prick it with a fork a few times. Place it on a baking sheet and roast in the preheated oven for about 40-45 minutes until tender.

  • 3

    While the sweet potato roasts, whisk together 2 whole eggs and 6 egg whites in a bowl; season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium-low heat and lightly coat it with a small amount of olive oil.

  • 5

    Add the spinach to the skillet and sauté for 1-2 minutes until just wilted. Transfer the spinach to a plate and set aside.

  • 6

    Pour the egg mixture into the skillet and gently scramble, cooking slowly to achieve a light, fluffy texture.

  • 7

    Once eggs are softly set but still slightly runny, remove the skillet from heat as residual heat finishes cooking the eggs.

  • 8

    Plate the scrambled eggs along with the sautéed spinach and sliced roasted sweet potato. Season with additional salt and pepper if desired, and serve immediately.

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 satisfying and nutritious meal featuring fluffy scrambled eggs enriched with extra egg whites for added protein, paired with lightly sautéed fresh spinach and roasted sweet potatoes. This balanced dish brings together creamy eggs, vibrant greens, and naturally sweet roasted veggies for a delightful meal any time of day.

NUTRITION

237kcal
Protein
12.8g
Fat
9.7g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

6 large egg whites

1 cup fresh spinach

1 medium sweet potato

1 teaspoon olive oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash the sweet potato and prick it with a fork a few times. Place it on a baking sheet and roast in the preheated oven for about 40-45 minutes until tender.

  • 3

    While the sweet potato roasts, whisk together 2 whole eggs and 6 egg whites in a bowl; season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium-low heat and lightly coat it with a small amount of olive oil.

  • 5

    Add the spinach to the skillet and sauté for 1-2 minutes until just wilted. Transfer the spinach to a plate and set aside.

  • 6

    Pour the egg mixture into the skillet and gently scramble, cooking slowly to achieve a light, fluffy texture.

  • 7

    Once eggs are softly set but still slightly runny, remove the skillet from heat as residual heat finishes cooking the eggs.

  • 8

    Plate the scrambled eggs along with the sautéed spinach and sliced roasted sweet potato. Season with additional salt and pepper if desired, and serve immediately.