Creamy Scrambled Eggs with Roasted Potatoes and Sautéed Spinach

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

Creamy Scrambled Eggs with Roasted Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Roasted Potatoes and Sautéed Spinach

Start your day with this comforting and flavorful breakfast featuring luxuriously creamy scrambled eggs paired with golden roasted potato cubes and vibrant sautéed spinach. The dish offers a delightful balance of soft, velvety eggs with the crisp roast of spuds, finished with a touch of cream and aromatic olive oil for a nourishing and satisfying meal.

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NUTRITION

518kcal
Protein
14.1g
Fat
44.1g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs (100g total)

½ medium White Potato (75g)

2 tbsp Olive Oil (for roasting potatoes)

1 tsp Heavy Cream

½ cup Fresh Spinach

1 tsp Olive Oil (for sautéing spinach)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the half medium potato into small cubes. Toss the cubes with 2 tablespoons of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the potato cubes in the preheated oven for about 20-25 minutes or until they are golden and tender, stirring halfway through.

  • 4

    While the potatoes roast, crack 2 large eggs into a bowl and add 1 teaspoon of heavy cream. Whisk them together with a pinch of salt and pepper until well combined.

  • 5

    Heat a non-stick skillet over medium-low heat. Add the egg mixture and gently scramble the eggs until they form soft curds, then remove from heat immediately to avoid overcooking.

  • 6

    In another small pan, add 1 teaspoon olive oil and lightly sauté ½ cup of fresh spinach just until wilted, about 1-2 minutes.

  • 7

    Plate the scrambled eggs alongside the roasted potatoes and top with the sautéed spinach. Adjust seasoning if needed and enjoy a warm, creamy, and balanced breakfast.

Creamy Scrambled Eggs with Roasted Potatoes and Sautéed Spinach

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

Creamy Scrambled Eggs with Roasted Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Roasted Potatoes and Sautéed Spinach

Start your day with this comforting and flavorful breakfast featuring luxuriously creamy scrambled eggs paired with golden roasted potato cubes and vibrant sautéed spinach. The dish offers a delightful balance of soft, velvety eggs with the crisp roast of spuds, finished with a touch of cream and aromatic olive oil for a nourishing and satisfying meal.

NUTRITION

518kcal
Protein
14.1g
Fat
44.1g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs (100g total)

½ medium White Potato (75g)

2 tbsp Olive Oil (for roasting potatoes)

1 tsp Heavy Cream

½ cup Fresh Spinach

1 tsp Olive Oil (for sautéing spinach)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the half medium potato into small cubes. Toss the cubes with 2 tablespoons of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the potato cubes in the preheated oven for about 20-25 minutes or until they are golden and tender, stirring halfway through.

  • 4

    While the potatoes roast, crack 2 large eggs into a bowl and add 1 teaspoon of heavy cream. Whisk them together with a pinch of salt and pepper until well combined.

  • 5

    Heat a non-stick skillet over medium-low heat. Add the egg mixture and gently scramble the eggs until they form soft curds, then remove from heat immediately to avoid overcooking.

  • 6

    In another small pan, add 1 teaspoon olive oil and lightly sauté ½ cup of fresh spinach just until wilted, about 1-2 minutes.

  • 7

    Plate the scrambled eggs alongside the roasted potatoes and top with the sautéed spinach. Adjust seasoning if needed and enjoy a warm, creamy, and balanced breakfast.