Fluffy Scrambled Eggs with Sautéed Spinach and Crispy Sweet Potato Hash

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 Crispy Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Crispy Sweet Potato Hash

Enjoy a savory breakfast that's both hearty and nutritious. Fluffy scrambled eggs are enriched with a blend of whole eggs and egg whites, perfectly complemented by lightly sautéed fresh spinach and a crispy sweet potato hash, all finished with a hint of olive oil. A delicious way to start your day, this dish is vibrant, flavorful, and designed to fuel your morning.

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NUTRITION

327kcal
Protein
12.8g
Fat
18.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 large whole eggs (approx. 200g)

2 egg whites (large egg equivalent, approx. 66g)

1 cup fresh spinach (30g)

1 medium sweet potato (150g)

1 tablespoon olive oil (13.5g)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and dice the sweet potato into small cubes.

  • 2

    Place the diced sweet potato on a baking sheet, drizzle with half of the olive oil, and season lightly with salt and pepper. Toss to coat evenly, then roast for 20-25 minutes until crispy and tender.

  • 3

    While the sweet potato is roasting, heat the remaining olive oil in a nonstick skillet over medium heat. Add the fresh spinach and sauté until just wilted, about 2-3 minutes. Season lightly with salt and pepper and set aside.

  • 4

    In a bowl, whisk together the whole eggs and egg whites until well combined. Season with a pinch of salt and pepper.

  • 5

    Pour the egg mixture into a lightly oiled nonstick pan over medium-low heat. Allow the eggs to set for a moment, then gently stir with a spatula until curds form, cooking until they are soft and fluffy, about 4-5 minutes.

  • 6

    Plate the scrambled eggs, top with the sautéed spinach, and serve with a side of crispy sweet potato hash.

Fluffy Scrambled Eggs with Sautéed Spinach and Crispy Sweet Potato Hash

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 Crispy Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Crispy Sweet Potato Hash

Enjoy a savory breakfast that's both hearty and nutritious. Fluffy scrambled eggs are enriched with a blend of whole eggs and egg whites, perfectly complemented by lightly sautéed fresh spinach and a crispy sweet potato hash, all finished with a hint of olive oil. A delicious way to start your day, this dish is vibrant, flavorful, and designed to fuel your morning.

NUTRITION

327kcal
Protein
12.8g
Fat
18.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 large whole eggs (approx. 200g)

2 egg whites (large egg equivalent, approx. 66g)

1 cup fresh spinach (30g)

1 medium sweet potato (150g)

1 tablespoon olive oil (13.5g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and dice the sweet potato into small cubes.

  • 2

    Place the diced sweet potato on a baking sheet, drizzle with half of the olive oil, and season lightly with salt and pepper. Toss to coat evenly, then roast for 20-25 minutes until crispy and tender.

  • 3

    While the sweet potato is roasting, heat the remaining olive oil in a nonstick skillet over medium heat. Add the fresh spinach and sauté until just wilted, about 2-3 minutes. Season lightly with salt and pepper and set aside.

  • 4

    In a bowl, whisk together the whole eggs and egg whites until well combined. Season with a pinch of salt and pepper.

  • 5

    Pour the egg mixture into a lightly oiled nonstick pan over medium-low heat. Allow the eggs to set for a moment, then gently stir with a spatula until curds form, cooking until they are soft and fluffy, about 4-5 minutes.

  • 6

    Plate the scrambled eggs, top with the sautéed spinach, and serve with a side of crispy sweet potato hash.