Fluffy Scrambled Eggs with Roasted Sweet Potato and Fresh Spinach

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

Fluffy Scrambled Eggs with Roasted Sweet Potato and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Sweet Potato and Fresh Spinach

Enjoy a nutrient-packed meal featuring light and fluffy scrambled eggs enhanced with a mix of whole eggs and egg whites, paired with caramelized roasted sweet potato cubes and fresh, peppery spinach. This wholesome dish offers a balance of protein and complex carbs, perfect for fueling your day.

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NUTRITION

220kcal
Protein
12.1g
Fat
9.8g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

4 large Egg Whites

1 medium Sweet Potato

1 cup Fresh Spinach

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into cubes and toss with a little olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato is roasting, whisk together 3 whole eggs and 4 egg whites in a bowl. Season with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium-low heat and add the remaining olive oil. Pour in the egg mixture and let it sit briefly before gently stirring. Continue to cook slowly, folding the eggs until they form soft, fluffy curds. Remove from heat before fully set to retain moisture.

  • 4

    Just before serving, stir in the fresh spinach to let it wilt slightly from the residual heat of the eggs.

  • 5

    Plate a portion of the scrambled eggs with spinach alongside a generous serving of roasted sweet potato cubes. Enjoy your balanced, protein-packed meal.

Fluffy Scrambled Eggs with Roasted Sweet Potato and Fresh Spinach

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

Fluffy Scrambled Eggs with Roasted Sweet Potato and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Sweet Potato and Fresh Spinach

Enjoy a nutrient-packed meal featuring light and fluffy scrambled eggs enhanced with a mix of whole eggs and egg whites, paired with caramelized roasted sweet potato cubes and fresh, peppery spinach. This wholesome dish offers a balance of protein and complex carbs, perfect for fueling your day.

NUTRITION

220kcal
Protein
12.1g
Fat
9.8g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

4 large Egg Whites

1 medium Sweet Potato

1 cup Fresh Spinach

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into cubes and toss with a little olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato is roasting, whisk together 3 whole eggs and 4 egg whites in a bowl. Season with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium-low heat and add the remaining olive oil. Pour in the egg mixture and let it sit briefly before gently stirring. Continue to cook slowly, folding the eggs until they form soft, fluffy curds. Remove from heat before fully set to retain moisture.

  • 4

    Just before serving, stir in the fresh spinach to let it wilt slightly from the residual heat of the eggs.

  • 5

    Plate a portion of the scrambled eggs with spinach alongside a generous serving of roasted sweet potato cubes. Enjoy your balanced, protein-packed meal.