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

Delight in a hearty plate of fluffy scrambled eggs tossed with tender, fresh spinach and paired with lightly roasted sweet potatoes. This dish blends the creamy richness of eggs with the subtle sweetness of roasted potatoes, and the vibrant, nutrient-packed spinach ties everything together for a balanced, delicious meal.

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NUTRITION

483kcal
Protein
32.9g
Fat
29.7g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 medium Sweet Potato (approx. 100g)

1 cup Fresh Spinach

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss with olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the sweet potato in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes are roasting, crack the eggs into a bowl and whisk until fully combined. Season with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and add a light drizzle of olive oil if desired.

  • 6

    Pour the eggs into the skillet and gently stir continuously to create soft, fluffy curds.

  • 7

    When the eggs are nearly cooked, fold in the fresh spinach and let it wilt slightly from the residual heat.

  • 8

    Serve the scrambled eggs alongside the roasted sweet potatoes on a plate and enjoy 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

Delight in a hearty plate of fluffy scrambled eggs tossed with tender, fresh spinach and paired with lightly roasted sweet potatoes. This dish blends the creamy richness of eggs with the subtle sweetness of roasted potatoes, and the vibrant, nutrient-packed spinach ties everything together for a balanced, delicious meal.

NUTRITION

483kcal
Protein
32.9g
Fat
29.7g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 medium Sweet Potato (approx. 100g)

1 cup Fresh Spinach

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss with olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the sweet potato in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes are roasting, crack the eggs into a bowl and whisk until fully combined. Season with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and add a light drizzle of olive oil if desired.

  • 6

    Pour the eggs into the skillet and gently stir continuously to create soft, fluffy curds.

  • 7

    When the eggs are nearly cooked, fold in the fresh spinach and let it wilt slightly from the residual heat.

  • 8

    Serve the scrambled eggs alongside the roasted sweet potatoes on a plate and enjoy immediately.