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

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Crispy Sweet Potato Hash

Enjoy a hearty, versatile meal featuring light and fluffy scrambled eggs mixed with nutrient-packed sautéed spinach and a crispy sweet potato hash. This dish combines the comforting richness of eggs with the natural sweetness and satisfying crunch of roasted sweet potato, rounded out by the fresh, slight bite of spinach. Perfect for any time of day!

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NUTRITION

447kcal
Protein
33.9g
Fat
24.8g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs (approx. 200g)

2 large Egg Whites (approx. 66g)

1 cup Fresh Spinach (30g)

1 medium Sweet Potato (130g)

1 teaspoon Olive Oil (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel (if desired) and dice the sweet potato into small cubes.

  • 2

    Place the sweet potato cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss well and roast in the oven for 20-25 minutes until crispy, stirring halfway through.

  • 3

    While the sweet potato is roasting, rinse and roughly chop the fresh spinach.

  • 4

    Crack the whole eggs and separate the needed egg whites into a bowl. Whisk together the 4 whole eggs and 2 egg whites with a pinch of salt and pepper until well combined and slightly frothy.

  • 5

    Heat a non-stick skillet over medium heat. Pour in the egg mixture and allow it to sit for a few moments before gently stirring, creating soft curds. Continue cooking until the eggs are just set, keeping them light and fluffy.

  • 6

    In a separate pan, quickly sauté the spinach over medium heat for 1-2 minutes until it just wilts; season lightly with salt and pepper.

  • 7

    Plate the scrambled eggs alongside a serving of sautéed spinach and top with a generous portion of crispy sweet potato hash. Serve immediately.

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

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Crispy Sweet Potato Hash

Enjoy a hearty, versatile meal featuring light and fluffy scrambled eggs mixed with nutrient-packed sautéed spinach and a crispy sweet potato hash. This dish combines the comforting richness of eggs with the natural sweetness and satisfying crunch of roasted sweet potato, rounded out by the fresh, slight bite of spinach. Perfect for any time of day!

NUTRITION

447kcal
Protein
33.9g
Fat
24.8g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs (approx. 200g)

2 large Egg Whites (approx. 66g)

1 cup Fresh Spinach (30g)

1 medium Sweet Potato (130g)

1 teaspoon Olive Oil (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel (if desired) and dice the sweet potato into small cubes.

  • 2

    Place the sweet potato cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss well and roast in the oven for 20-25 minutes until crispy, stirring halfway through.

  • 3

    While the sweet potato is roasting, rinse and roughly chop the fresh spinach.

  • 4

    Crack the whole eggs and separate the needed egg whites into a bowl. Whisk together the 4 whole eggs and 2 egg whites with a pinch of salt and pepper until well combined and slightly frothy.

  • 5

    Heat a non-stick skillet over medium heat. Pour in the egg mixture and allow it to sit for a few moments before gently stirring, creating soft curds. Continue cooking until the eggs are just set, keeping them light and fluffy.

  • 6

    In a separate pan, quickly sauté the spinach over medium heat for 1-2 minutes until it just wilts; season lightly with salt and pepper.

  • 7

    Plate the scrambled eggs alongside a serving of sautéed spinach and top with a generous portion of crispy sweet potato hash. Serve immediately.