Fluffy Egg and Spinach Frittata with Roasted Sweet Potatoes

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

Fluffy Egg and Spinach Frittata with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Frittata with Roasted Sweet Potatoes

Savor a light yet satisfying dish featuring a delicate frittata enriched with fresh spinach and complemented by tender roasted sweet potatoes. Perfect for any meal, this recipe brings together soft, fluffy eggs with the natural sweetness of roasted tubers and a hint of olive oil, making it deliciously wholesome and delightfully nutritious.

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NUTRITION

411kcal
Protein
34.5g
Fat
18.7g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

3 eggs (whole)

1/2 cup egg whites

1 cup fresh spinach

100 grams sweet potato

1 teaspoon olive oil

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the sweet potato in the oven for around 20-25 minutes or until tender and lightly caramelized, stirring halfway.

  • 4

    While the sweet potatoes roast, whisk together the whole eggs, egg whites, and a pinch of salt and pepper in a bowl.

  • 5

    Stir in the fresh spinach, allowing it to wilt slightly in the mixture.

  • 6

    Pour the egg mixture into a non-stick, oven-safe skillet and cook over medium-low heat until the edges begin to set, about 5 minutes.

  • 7

    Transfer the skillet to the oven and bake for another 5-7 minutes, or until the frittata is fully set and lightly golden on top.

  • 8

    Remove the frittata from the oven and let it cool slightly before slicing. Serve with the roasted sweet potatoes on the side.

Fluffy Egg and Spinach Frittata with Roasted Sweet Potatoes

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

Fluffy Egg and Spinach Frittata with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Frittata with Roasted Sweet Potatoes

Savor a light yet satisfying dish featuring a delicate frittata enriched with fresh spinach and complemented by tender roasted sweet potatoes. Perfect for any meal, this recipe brings together soft, fluffy eggs with the natural sweetness of roasted tubers and a hint of olive oil, making it deliciously wholesome and delightfully nutritious.

NUTRITION

411kcal
Protein
34.5g
Fat
18.7g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

3 eggs (whole)

1/2 cup egg whites

1 cup fresh spinach

100 grams sweet potato

1 teaspoon olive oil

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the sweet potato in the oven for around 20-25 minutes or until tender and lightly caramelized, stirring halfway.

  • 4

    While the sweet potatoes roast, whisk together the whole eggs, egg whites, and a pinch of salt and pepper in a bowl.

  • 5

    Stir in the fresh spinach, allowing it to wilt slightly in the mixture.

  • 6

    Pour the egg mixture into a non-stick, oven-safe skillet and cook over medium-low heat until the edges begin to set, about 5 minutes.

  • 7

    Transfer the skillet to the oven and bake for another 5-7 minutes, or until the frittata is fully set and lightly golden on top.

  • 8

    Remove the frittata from the oven and let it cool slightly before slicing. Serve with the roasted sweet potatoes on the side.