Creamy 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.

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

A comforting dish featuring luxuriously creamy scrambled eggs paired with nutrient-packed sautéed spinach and perfectly roasted sweet potato cubes. The eggs are blended with extra egg whites for a protein boost, while the roasted sweet potato offers a touch of natural sweetness. Each bite delivers a delightful mix of textures and flavors, making it an ideal meal for any time of day.

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NUTRITION

465kcal
Protein
36.5g
Fat
22.7g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

3 egg whites

1 medium sweet potato

1/2 teaspoon olive oil (roasting)

1 cup cooked spinach

1 teaspoon olive oil (sautéing)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, then cube it into bite-sized pieces. Toss the cubes with 1/2 teaspoon of olive oil, a pinch of salt, and pepper.

  • 3

    Spread the seasoned sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potato roasts, heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Set aside once cooked.

  • 5

    In a bowl, whisk together the 3 whole eggs and 3 egg whites until well combined and slightly frothy. Season with a little salt and pepper.

  • 6

    Pour the egg mixture into a lightly non-stick pan over medium-low heat. Gently stir with a spatula, allowing the eggs to form soft curds. Cook until they are just set but still creamy.

  • 7

    Plate the creamy scrambled eggs alongside the roasted sweet potato cubes and sautéed spinach, and serve warm.

Creamy 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.

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

A comforting dish featuring luxuriously creamy scrambled eggs paired with nutrient-packed sautéed spinach and perfectly roasted sweet potato cubes. The eggs are blended with extra egg whites for a protein boost, while the roasted sweet potato offers a touch of natural sweetness. Each bite delivers a delightful mix of textures and flavors, making it an ideal meal for any time of day.

NUTRITION

465kcal
Protein
36.5g
Fat
22.7g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

3 egg whites

1 medium sweet potato

1/2 teaspoon olive oil (roasting)

1 cup cooked spinach

1 teaspoon olive oil (sautéing)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, then cube it into bite-sized pieces. Toss the cubes with 1/2 teaspoon of olive oil, a pinch of salt, and pepper.

  • 3

    Spread the seasoned sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potato roasts, heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Set aside once cooked.

  • 5

    In a bowl, whisk together the 3 whole eggs and 3 egg whites until well combined and slightly frothy. Season with a little salt and pepper.

  • 6

    Pour the egg mixture into a lightly non-stick pan over medium-low heat. Gently stir with a spatula, allowing the eggs to form soft curds. Cook until they are just set but still creamy.

  • 7

    Plate the creamy scrambled eggs alongside the roasted sweet potato cubes and sautéed spinach, and serve warm.