Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a hearty breakfast featuring light, fluffy scrambled eggs paired with vibrant, sautéed spinach and perfectly roasted sweet potatoes. This dish offers a delicious mix of textures and flavors that balance the richness of eggs with the natural sweetness of the potatoes and the fresh, earthy taste of spinach.

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NUTRITION

559kcal
Protein
32.9g
Fat
34.2g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (approx. 250g)

2 cups Baby Spinach (approx. 60g)

1 small Sweet Potato (approx. 150g)

1 tsp Olive Oil (for spinach)

1 tsp Olive Oil (for sweet potato)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato, prick it with a fork, and drizzle with 1 tsp olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until tender.

  • 2

    While the sweet potato is roasting, whisk the 5 eggs in a bowl with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat and add 1 tsp olive oil. Add the 2 cups of baby spinach and sauté until wilted, about 2 minutes. Remove spinach from the skillet and set aside.

  • 4

    Using the same skillet, pour in the whisked eggs. Allow the eggs to set for a few seconds before gently stirring with a spatula to form soft curds. Cook until your desired consistency is reached.

  • 5

    Plate the scrambled eggs, top with the sautéed spinach, and serve alongside the roasted sweet potato. Season with additional salt and pepper if needed.

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a hearty breakfast featuring light, fluffy scrambled eggs paired with vibrant, sautéed spinach and perfectly roasted sweet potatoes. This dish offers a delicious mix of textures and flavors that balance the richness of eggs with the natural sweetness of the potatoes and the fresh, earthy taste of spinach.

NUTRITION

559kcal
Protein
32.9g
Fat
34.2g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (approx. 250g)

2 cups Baby Spinach (approx. 60g)

1 small Sweet Potato (approx. 150g)

1 tsp Olive Oil (for spinach)

1 tsp Olive Oil (for sweet potato)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato, prick it with a fork, and drizzle with 1 tsp olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until tender.

  • 2

    While the sweet potato is roasting, whisk the 5 eggs in a bowl with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat and add 1 tsp olive oil. Add the 2 cups of baby spinach and sauté until wilted, about 2 minutes. Remove spinach from the skillet and set aside.

  • 4

    Using the same skillet, pour in the whisked eggs. Allow the eggs to set for a few seconds before gently stirring with a spatula to form soft curds. Cook until your desired consistency is reached.

  • 5

    Plate the scrambled eggs, top with the sautéed spinach, and serve alongside the roasted sweet potato. Season with additional salt and pepper if needed.