Fluffy Scrambled Eggs with Fresh 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 Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a hearty yet light meal featuring softly scrambled eggs enriched with extra egg whites, fresh spinach lightly sautéed, and perfectly roasted sweet potato rounds. This dish brings the comforting flavors of homestyle breakfast with a modern, nutritious twist that's both satisfying and energizing.

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NUTRITION

466kcal
Protein
32.3g
Fat
24.2g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (approx 150g)

3 egg whites (approx 99g)

1 cup fresh spinach (approx 30g)

1 small sweet potato (approx 130g)

2 teaspoons olive oil (approx 9g)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) for roasting the sweet potato.

  • 2

    Wash the sweet potato and slice it into 1/2-inch rounds. Toss the slices with one teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato slices on a baking sheet and roast for about 20-25 minutes, flipping halfway through until tender and lightly browned.

  • 4

    While the sweet potatoes are roasting, whisk together 3 whole eggs and 3 egg whites in a bowl. Season with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and add the remaining teaspoon of olive oil.

  • 6

    Add the fresh spinach to the skillet and sauté until wilted, about 1-2 minutes.

  • 7

    Pour in the beaten eggs and allow them to set slightly before gently stirring with a spatula, creating fluffy curds. Cook until the eggs are softly scrambled and just set.

  • 8

    Plate the scrambled eggs with sautéed spinach alongside the roasted sweet potato rounds and serve immediately.

Fluffy Scrambled Eggs with Fresh 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 Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a hearty yet light meal featuring softly scrambled eggs enriched with extra egg whites, fresh spinach lightly sautéed, and perfectly roasted sweet potato rounds. This dish brings the comforting flavors of homestyle breakfast with a modern, nutritious twist that's both satisfying and energizing.

NUTRITION

466kcal
Protein
32.3g
Fat
24.2g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (approx 150g)

3 egg whites (approx 99g)

1 cup fresh spinach (approx 30g)

1 small sweet potato (approx 130g)

2 teaspoons olive oil (approx 9g)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) for roasting the sweet potato.

  • 2

    Wash the sweet potato and slice it into 1/2-inch rounds. Toss the slices with one teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato slices on a baking sheet and roast for about 20-25 minutes, flipping halfway through until tender and lightly browned.

  • 4

    While the sweet potatoes are roasting, whisk together 3 whole eggs and 3 egg whites in a bowl. Season with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and add the remaining teaspoon of olive oil.

  • 6

    Add the fresh spinach to the skillet and sauté until wilted, about 1-2 minutes.

  • 7

    Pour in the beaten eggs and allow them to set slightly before gently stirring with a spatula, creating fluffy curds. Cook until the eggs are softly scrambled and just set.

  • 8

    Plate the scrambled eggs with sautéed spinach alongside the roasted sweet potato rounds and serve immediately.