Fluffy Herb Scrambled Eggs with Spinach and Roasted Sweet Potatoes

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

Fluffy Herb Scrambled Eggs with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Scrambled Eggs with Spinach and Roasted Sweet Potatoes

Enjoy a light yet satisfying meal featuring fluffy scrambled eggs enriched with fresh herbs and spinach, paired with tender roasted sweet potatoes. This dish provides a well-balanced combination of soft, creamy eggs and naturally sweet, roasted veggies that deliver a nutritious start to your day or a wholesome meal any time.

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NUTRITION

475kcal
Protein
33.6g
Fat
24.8g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 cup baby spinach

1 small sweet potato

1 tsp olive oil

2 tbsp fresh herbs (parsley & chives)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato and poke a few holes with a fork. Roast the sweet potato on a baking sheet for about 25-30 minutes until tender.

  • 2

    While the sweet potato is roasting, whisk together the 4 whole eggs and 2 egg whites in a bowl until well blended.

  • 3

    Heat a non-stick skillet over medium-low heat and add the olive oil. Add the baby spinach and fresh herbs, and sauté for 1-2 minutes until the spinach wilts.

  • 4

    Pour in the egg mixture and gently stir continuously to create soft curds, cooking until the eggs just set. Remove from heat slightly before fully done, as they will continue to cook from residual heat.

  • 5

    Once the sweet potato is roasted, slice it into rounds or cubes.

  • 6

    Plate the fluffy herb scrambled eggs alongside the roasted sweet potato, and serve immediately.

Fluffy Herb Scrambled Eggs with Spinach and Roasted Sweet Potatoes

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

Fluffy Herb Scrambled Eggs with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Scrambled Eggs with Spinach and Roasted Sweet Potatoes

Enjoy a light yet satisfying meal featuring fluffy scrambled eggs enriched with fresh herbs and spinach, paired with tender roasted sweet potatoes. This dish provides a well-balanced combination of soft, creamy eggs and naturally sweet, roasted veggies that deliver a nutritious start to your day or a wholesome meal any time.

NUTRITION

475kcal
Protein
33.6g
Fat
24.8g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 cup baby spinach

1 small sweet potato

1 tsp olive oil

2 tbsp fresh herbs (parsley & chives)

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato and poke a few holes with a fork. Roast the sweet potato on a baking sheet for about 25-30 minutes until tender.

  • 2

    While the sweet potato is roasting, whisk together the 4 whole eggs and 2 egg whites in a bowl until well blended.

  • 3

    Heat a non-stick skillet over medium-low heat and add the olive oil. Add the baby spinach and fresh herbs, and sauté for 1-2 minutes until the spinach wilts.

  • 4

    Pour in the egg mixture and gently stir continuously to create soft curds, cooking until the eggs just set. Remove from heat slightly before fully done, as they will continue to cook from residual heat.

  • 5

    Once the sweet potato is roasted, slice it into rounds or cubes.

  • 6

    Plate the fluffy herb scrambled eggs alongside the roasted sweet potato, and serve immediately.