Scrambled Eggs with Sautéed Greens and Sweet Potato Hash

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

Scrambled Eggs with Sautéed Greens and Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Greens and Sweet Potato Hash

A hearty, flavorful dish featuring creamy scrambled eggs enriched with extra egg whites for a protein boost, paired with vibrant sautéed spinach and a crispy sweet potato hash. Enjoy a balanced medley of textures and tastes that energize and satisfy any time of day.

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NUTRITION

414kcal
Protein
33.1g
Fat
22.6g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs (200g total)

1/2 cup Liquid Egg Whites (~120g)

1 cup Fresh Spinach (30g)

1/2 medium Sweet Potato (~75g)

1/2 teaspoon Olive Oil (~2.3g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes for even cooking.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil. Once warm, add the sweet potato cubes. Sauté until they start to soften and develop a light crisp exterior, about 5-7 minutes. Season lightly with salt and pepper.

  • 3

    While the sweet potato is cooking, in a bowl, whisk together the whole eggs and liquid egg whites until well combined.

  • 4

    In a separate pan, add the fresh spinach with a splash of water or a light spray of olive oil. Sauté over medium heat until the spinach wilts, about 2-3 minutes. Season with a pinch of salt.

  • 5

    Pour the egg mixture into a non-stick skillet preheated on low-medium heat. Gently stir continuously to form soft curds, cooking for about 3-4 minutes until just set. Avoid overcooking to maintain a creamy texture.

  • 6

    Plate the scrambled eggs alongside the sautéed spinach and sweet potato hash. Add additional salt and pepper if needed, and enjoy.

Scrambled Eggs with Sautéed Greens and Sweet Potato Hash

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

Scrambled Eggs with Sautéed Greens and Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Greens and Sweet Potato Hash

A hearty, flavorful dish featuring creamy scrambled eggs enriched with extra egg whites for a protein boost, paired with vibrant sautéed spinach and a crispy sweet potato hash. Enjoy a balanced medley of textures and tastes that energize and satisfy any time of day.

NUTRITION

414kcal
Protein
33.1g
Fat
22.6g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs (200g total)

1/2 cup Liquid Egg Whites (~120g)

1 cup Fresh Spinach (30g)

1/2 medium Sweet Potato (~75g)

1/2 teaspoon Olive Oil (~2.3g)

Salt & Pepper to taste

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes for even cooking.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil. Once warm, add the sweet potato cubes. Sauté until they start to soften and develop a light crisp exterior, about 5-7 minutes. Season lightly with salt and pepper.

  • 3

    While the sweet potato is cooking, in a bowl, whisk together the whole eggs and liquid egg whites until well combined.

  • 4

    In a separate pan, add the fresh spinach with a splash of water or a light spray of olive oil. Sauté over medium heat until the spinach wilts, about 2-3 minutes. Season with a pinch of salt.

  • 5

    Pour the egg mixture into a non-stick skillet preheated on low-medium heat. Gently stir continuously to form soft curds, cooking for about 3-4 minutes until just set. Avoid overcooking to maintain a creamy texture.

  • 6

    Plate the scrambled eggs alongside the sautéed spinach and sweet potato hash. Add additional salt and pepper if needed, and enjoy.