Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

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

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a comforting plate of creamy scrambled eggs enriched with a blend of whole eggs and extra egg whites, paired with garlicky sautéed spinach and perfectly roasted sweet potatoes. This dish balances velvety textures and vibrant colors, offering a nutritious meal that is as pleasing to the palate as it is supportive of your fitness goals.

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NUTRITION

460kcal
Protein
33.5g
Fat
21.1g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (whole)

3 egg whites

1/4 cup low-fat milk

1 cup fresh spinach

1/2 medium sweet potato (about 100g)

1 tsp olive oil

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for the roasted sweet potatoes.

  • 2

    Peel (if desired) and cut the sweet potato into 1/2-inch cubes. Toss with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly crisp at the edges.

  • 3

    While the sweet potatoes roast, whisk together 3 whole eggs, 3 egg whites, and 1/4 cup low-fat milk in a bowl until smooth. Season lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-low heat and add a few drops of olive oil. Pour in the egg mixture and gently stir with a spatula, allowing the eggs to form soft curds. Remove from heat just before they are completely set to retain a creamy texture.

  • 5

    In a separate pan, lightly sauté the fresh spinach over medium heat (using a few drops of olive oil if needed) for 1-2 minutes until wilted. Add a pinch of salt and pepper.

  • 6

    Plate the creamy scrambled eggs alongside the sautéed spinach and roasted sweet potato cubes. Serve immediately while warm.

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

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

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a comforting plate of creamy scrambled eggs enriched with a blend of whole eggs and extra egg whites, paired with garlicky sautéed spinach and perfectly roasted sweet potatoes. This dish balances velvety textures and vibrant colors, offering a nutritious meal that is as pleasing to the palate as it is supportive of your fitness goals.

NUTRITION

460kcal
Protein
33.5g
Fat
21.1g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (whole)

3 egg whites

1/4 cup low-fat milk

1 cup fresh spinach

1/2 medium sweet potato (about 100g)

1 tsp olive oil

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for the roasted sweet potatoes.

  • 2

    Peel (if desired) and cut the sweet potato into 1/2-inch cubes. Toss with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly crisp at the edges.

  • 3

    While the sweet potatoes roast, whisk together 3 whole eggs, 3 egg whites, and 1/4 cup low-fat milk in a bowl until smooth. Season lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-low heat and add a few drops of olive oil. Pour in the egg mixture and gently stir with a spatula, allowing the eggs to form soft curds. Remove from heat just before they are completely set to retain a creamy texture.

  • 5

    In a separate pan, lightly sauté the fresh spinach over medium heat (using a few drops of olive oil if needed) for 1-2 minutes until wilted. Add a pinch of salt and pepper.

  • 6

    Plate the creamy scrambled eggs alongside the sautéed spinach and roasted sweet potato cubes. Serve immediately while warm.