Creamy 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.

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy this delightful meal featuring fluffy scrambled eggs enriched with a touch of nonfat Greek yogurt for creaminess, tossed with fresh, tender spinach and served alongside perfectly roasted sweet potatoes. A balanced plate that harmonizes savory flavors with a hint of natural sweetness.

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NUTRITION

380kcal
Protein
31.2g
Fat
15.3g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup fresh spinach

1 medium sweet potato

1/2 cup nonfat Greek yogurt

Pinch each of salt and black pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the sweet potato and pierce it with a fork several times. Roast the sweet potato on a baking tray for about 45 minutes or until tender.

  • 2

    Meanwhile, crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.

  • 3

    Heat a non-stick skillet over medium-low heat. Pour in the eggs and gently stir with a spatula as they begin to set, ensuring a creamy texture.

  • 4

    When the eggs are about halfway set, add the fresh spinach and continue to gently fold the mixture until the spinach softens and the eggs are fully cooked.

  • 5

    Remove from heat and stir in the nonfat Greek yogurt to achieve an extra creamy consistency.

  • 6

    Plate the creamy scrambled eggs with a side of sliced roasted sweet potato. Adjust seasonings if necessary and enjoy your balanced meal.

Creamy 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.

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy this delightful meal featuring fluffy scrambled eggs enriched with a touch of nonfat Greek yogurt for creaminess, tossed with fresh, tender spinach and served alongside perfectly roasted sweet potatoes. A balanced plate that harmonizes savory flavors with a hint of natural sweetness.

NUTRITION

380kcal
Protein
31.2g
Fat
15.3g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup fresh spinach

1 medium sweet potato

1/2 cup nonfat Greek yogurt

Pinch each of salt and black pepper

PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the sweet potato and pierce it with a fork several times. Roast the sweet potato on a baking tray for about 45 minutes or until tender.

  • 2

    Meanwhile, crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.

  • 3

    Heat a non-stick skillet over medium-low heat. Pour in the eggs and gently stir with a spatula as they begin to set, ensuring a creamy texture.

  • 4

    When the eggs are about halfway set, add the fresh spinach and continue to gently fold the mixture until the spinach softens and the eggs are fully cooked.

  • 5

    Remove from heat and stir in the nonfat Greek yogurt to achieve an extra creamy consistency.

  • 6

    Plate the creamy scrambled eggs with a side of sliced roasted sweet potato. Adjust seasonings if necessary and enjoy your balanced meal.