Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato Hash

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 Potato Hash

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato Hash

Enjoy a light yet satisfying meal featuring fluffy scrambled eggs paired with tender sautéed spinach and a comforting roasted sweet potato hash. The blend of warm roasted sweetness and fresh, garlicky spinach perfectly complements the rich, creamy eggs—an ideal dish to power your day.

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NUTRITION

523kcal
Protein
34.4g
Fat
34.2g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 cup Fresh Spinach

1 small Sweet Potato (approx 100g)

2 teaspoons Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into small cubes. Toss with 1 teaspoon olive oil and a pinch of salt and pepper, then spread out on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for 20-25 minutes until tender and lightly caramelized, stirring halfway through.

  • 4

    While the sweet potato roasts, heat 1 teaspoon olive oil in a non-stick skillet over medium heat and add the fresh spinach. Sauté until wilted, about 2-3 minutes, then remove from the skillet and set aside.

  • 5

    Crack the eggs into a bowl and whisk until well combined. Season with a pinch of salt and pepper.

  • 6

    Using the same skillet over medium-low heat, pour in the eggs and gently scramble them, stirring continuously until they become fluffy and softly set.

  • 7

    Once the eggs are nearly done, fold in the sautéed spinach.

  • 8

    Plate the scrambled eggs with spinach alongside the roasted sweet potato hash, and serve immediately.

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato Hash

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 Potato Hash

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato Hash

Enjoy a light yet satisfying meal featuring fluffy scrambled eggs paired with tender sautéed spinach and a comforting roasted sweet potato hash. The blend of warm roasted sweetness and fresh, garlicky spinach perfectly complements the rich, creamy eggs—an ideal dish to power your day.

NUTRITION

523kcal
Protein
34.4g
Fat
34.2g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 cup Fresh Spinach

1 small Sweet Potato (approx 100g)

2 teaspoons Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into small cubes. Toss with 1 teaspoon olive oil and a pinch of salt and pepper, then spread out on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for 20-25 minutes until tender and lightly caramelized, stirring halfway through.

  • 4

    While the sweet potato roasts, heat 1 teaspoon olive oil in a non-stick skillet over medium heat and add the fresh spinach. Sauté until wilted, about 2-3 minutes, then remove from the skillet and set aside.

  • 5

    Crack the eggs into a bowl and whisk until well combined. Season with a pinch of salt and pepper.

  • 6

    Using the same skillet over medium-low heat, pour in the eggs and gently scramble them, stirring continuously until they become fluffy and softly set.

  • 7

    Once the eggs are nearly done, fold in the sautéed spinach.

  • 8

    Plate the scrambled eggs with spinach alongside the roasted sweet potato hash, and serve immediately.