Creamy Scrambled Eggs with Roasted Sweet Potatoes and Spinach

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

Creamy Scrambled Eggs with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Roasted Sweet Potatoes and Spinach

Enjoy this velvety scramble featuring a hearty blend of whole eggs and extra egg whites combined with tender roasted sweet potatoes and a fresh burst of spinach. The dish is gently enhanced with a drizzle of olive oil and seasoned to perfection, making it a satisfying and nutrient-packed option any time of the day.

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NUTRITION

452kcal
Protein
35.6g
Fat
21.9g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 medium sweet potato

1 cup fresh spinach

1/2 teaspoon olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato.

  • 2

    Wash the sweet potato, prick it with a fork, and place on a baking sheet. Roast for about 25-30 minutes until tender.

  • 3

    While the sweet potato roasts, whisk together 4 whole eggs and 2 egg whites in a bowl. Season lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-low heat and add 1/2 teaspoon of olive oil.

  • 5

    Add the egg mixture to the skillet and gently stir as they begin to set. When the eggs are about halfway cooked, stir in the fresh spinach and continue cooking until the eggs are softly scrambled and creamy.

  • 6

    Once the sweet potato is roasted, remove it from the oven and slice into cubes or serve as a side.

  • 7

    Plate the creamy scrambled eggs alongside the roasted sweet potatoes and enjoy immediately.

Creamy Scrambled Eggs with Roasted Sweet Potatoes and Spinach

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

Creamy Scrambled Eggs with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Roasted Sweet Potatoes and Spinach

Enjoy this velvety scramble featuring a hearty blend of whole eggs and extra egg whites combined with tender roasted sweet potatoes and a fresh burst of spinach. The dish is gently enhanced with a drizzle of olive oil and seasoned to perfection, making it a satisfying and nutrient-packed option any time of the day.

NUTRITION

452kcal
Protein
35.6g
Fat
21.9g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 medium sweet potato

1 cup fresh spinach

1/2 teaspoon olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato.

  • 2

    Wash the sweet potato, prick it with a fork, and place on a baking sheet. Roast for about 25-30 minutes until tender.

  • 3

    While the sweet potato roasts, whisk together 4 whole eggs and 2 egg whites in a bowl. Season lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-low heat and add 1/2 teaspoon of olive oil.

  • 5

    Add the egg mixture to the skillet and gently stir as they begin to set. When the eggs are about halfway cooked, stir in the fresh spinach and continue cooking until the eggs are softly scrambled and creamy.

  • 6

    Once the sweet potato is roasted, remove it from the oven and slice into cubes or serve as a side.

  • 7

    Plate the creamy scrambled eggs alongside the roasted sweet potatoes and enjoy immediately.