Fluffy Scrambled Eggs with Sautéed Greens and Crispy 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 Greens and Crispy Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Greens and Crispy Sweet Potato Hash

Enjoy a hearty yet light meal featuring scrambled eggs blended with extra egg whites for a protein boost, perfectly paired with a medley of sautéed spinach and red bell pepper, and a crispy sweet potato hash that offers a delightful crunch. The dish is seasoned with a touch of olive oil, salt, and pepper, balancing savory and naturally sweet notes for a satisfying, balanced plate.

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NUTRITION

432kcal
Protein
36.8g
Fat
20g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (approx. 150g)

4 Egg Whites (approx. 120g)

1 cup Fresh Spinach (30g)

1 small Sweet Potato (100g)

1 portion Red Bell Pepper (50g)

1 teaspoon Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Dice the sweet potato into small cubes and finely chop the red bell pepper.

  • 3

    In a small bowl, whisk together the eggs and egg whites until well combined.

  • 4

    Heat half the olive oil in a skillet and add the sweet potato cubes. Sauté for 5-7 minutes until they begin to soften and turn lightly crispy. Add the red bell pepper cubes in the last 3 minutes of cooking.

  • 5

    Push the sweet potato and red bell peppers to one side of the skillet and add the remaining olive oil to the cleared space.

  • 6

    Pour in the egg mixture and gently stir to scramble, allowing the eggs to cook slowly. Once nearly set, fold the sautéed vegetables into the eggs.

  • 7

    In a separate pan, quickly sauté the spinach with a pinch of salt until just wilted, about 1-2 minutes.

  • 8

    Plate the scrambled eggs with the mixed sautéed vegetables alongside the wilted spinach. Season with additional salt and pepper as desired and serve immediately.

Fluffy Scrambled Eggs with Sautéed Greens and Crispy 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 Greens and Crispy Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Greens and Crispy Sweet Potato Hash

Enjoy a hearty yet light meal featuring scrambled eggs blended with extra egg whites for a protein boost, perfectly paired with a medley of sautéed spinach and red bell pepper, and a crispy sweet potato hash that offers a delightful crunch. The dish is seasoned with a touch of olive oil, salt, and pepper, balancing savory and naturally sweet notes for a satisfying, balanced plate.

NUTRITION

432kcal
Protein
36.8g
Fat
20g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (approx. 150g)

4 Egg Whites (approx. 120g)

1 cup Fresh Spinach (30g)

1 small Sweet Potato (100g)

1 portion Red Bell Pepper (50g)

1 teaspoon Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Dice the sweet potato into small cubes and finely chop the red bell pepper.

  • 3

    In a small bowl, whisk together the eggs and egg whites until well combined.

  • 4

    Heat half the olive oil in a skillet and add the sweet potato cubes. Sauté for 5-7 minutes until they begin to soften and turn lightly crispy. Add the red bell pepper cubes in the last 3 minutes of cooking.

  • 5

    Push the sweet potato and red bell peppers to one side of the skillet and add the remaining olive oil to the cleared space.

  • 6

    Pour in the egg mixture and gently stir to scramble, allowing the eggs to cook slowly. Once nearly set, fold the sautéed vegetables into the eggs.

  • 7

    In a separate pan, quickly sauté the spinach with a pinch of salt until just wilted, about 1-2 minutes.

  • 8

    Plate the scrambled eggs with the mixed sautéed vegetables alongside the wilted spinach. Season with additional salt and pepper as desired and serve immediately.