Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

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 Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

Enjoy a comforting and protein-packed plate that blends creamy scrambled eggs and vibrant, sautéed spinach with the natural sweetness of roasted sweet potato. Perfectly balanced for a satisfying meal at any time of day, this dish offers a delightful combination of textures and flavors that will keep you energized and nourished.

Try 3 days free, then $12.99 / mo.

NUTRITION

520kcal
Protein
39.9g
Fat
24.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup liquid egg whites

1 cup fresh spinach

1 medium sweet potato

1 teaspoon olive oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato, prick it with a fork, and roast on a baking sheet for about 25-30 minutes until tender.

  • 2

    Meanwhile, crack the eggs into a bowl, add the egg whites, and whisk until well combined.

  • 3

    Heat a non-stick skillet over medium heat and add half the teaspoon of olive oil. Sauté the spinach until wilted, about 2-3 minutes, then remove from the pan and set aside.

  • 4

    Add the remaining oil to the skillet if needed, pour in the egg mixture, and let it sit for a few seconds before gently stirring with a spatula to create soft curds.

  • 5

    Once the eggs are softly scrambled and just set, fold in the sautéed spinach. Remove the skillet from heat.

  • 6

    Slice the roasted sweet potato and serve alongside the fluffy scrambled eggs and spinach. Season with salt and pepper to taste.

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

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 Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

Enjoy a comforting and protein-packed plate that blends creamy scrambled eggs and vibrant, sautéed spinach with the natural sweetness of roasted sweet potato. Perfectly balanced for a satisfying meal at any time of day, this dish offers a delightful combination of textures and flavors that will keep you energized and nourished.

NUTRITION

520kcal
Protein
39.9g
Fat
24.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup liquid egg whites

1 cup fresh spinach

1 medium sweet potato

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato, prick it with a fork, and roast on a baking sheet for about 25-30 minutes until tender.

  • 2

    Meanwhile, crack the eggs into a bowl, add the egg whites, and whisk until well combined.

  • 3

    Heat a non-stick skillet over medium heat and add half the teaspoon of olive oil. Sauté the spinach until wilted, about 2-3 minutes, then remove from the pan and set aside.

  • 4

    Add the remaining oil to the skillet if needed, pour in the egg mixture, and let it sit for a few seconds before gently stirring with a spatula to create soft curds.

  • 5

    Once the eggs are softly scrambled and just set, fold in the sautéed spinach. Remove the skillet from heat.

  • 6

    Slice the roasted sweet potato and serve alongside the fluffy scrambled eggs and spinach. Season with salt and pepper to taste.