Fluffy Scrambled Eggs with Sautéed Greens and Sweet Potato

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

Fluffy Scrambled Eggs with Sautéed Greens and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Greens and Sweet Potato

Enjoy a delightful plate of fluffy scrambled eggs blended with a mix of whole eggs and egg whites, perfectly paired with lightly sautéed spinach and tender sweet potato cubes. This dish offers a balance of protein, vibrant greens, and wholesome roots, making it a satisfying and energizing meal any time of day.

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NUTRITION

426kcal
Protein
33.6g
Fat
24.7g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 cup raw spinach

1/2 medium sweet potato

1 teaspoon extra virgin olive oil

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PREPARATION

  • 1

    Dice the sweet potato into small cubes. Steam or microwave until just tender, about 4-5 minutes, and set aside.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the spinach and sauté for about 1-2 minutes until slightly wilted.

  • 3

    In a bowl, whisk together the whole eggs and egg whites until fully combined and slightly frothy.

  • 4

    Pour the egg mixture over the sautéed spinach in the skillet. Gently stir and fold the eggs continuously to create soft, fluffy curds.

  • 5

    Once the eggs are almost set, gently fold in the pre-cooked sweet potato cubes until evenly distributed.

  • 6

    Season with salt and pepper to taste and serve immediately while warm.

Fluffy Scrambled Eggs with Sautéed Greens and Sweet Potato

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

Fluffy Scrambled Eggs with Sautéed Greens and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Greens and Sweet Potato

Enjoy a delightful plate of fluffy scrambled eggs blended with a mix of whole eggs and egg whites, perfectly paired with lightly sautéed spinach and tender sweet potato cubes. This dish offers a balance of protein, vibrant greens, and wholesome roots, making it a satisfying and energizing meal any time of day.

NUTRITION

426kcal
Protein
33.6g
Fat
24.7g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 cup raw spinach

1/2 medium sweet potato

1 teaspoon extra virgin olive oil

PREPARATION

  • 1

    Dice the sweet potato into small cubes. Steam or microwave until just tender, about 4-5 minutes, and set aside.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the spinach and sauté for about 1-2 minutes until slightly wilted.

  • 3

    In a bowl, whisk together the whole eggs and egg whites until fully combined and slightly frothy.

  • 4

    Pour the egg mixture over the sautéed spinach in the skillet. Gently stir and fold the eggs continuously to create soft, fluffy curds.

  • 5

    Once the eggs are almost set, gently fold in the pre-cooked sweet potato cubes until evenly distributed.

  • 6

    Season with salt and pepper to taste and serve immediately while warm.