Fluffy Herb Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

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

Fluffy Herb Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a vibrant and satisfying meal featuring fluffy scrambled eggs enriched with fresh herbs, lightly sautéed spinach, and tender roasted sweet potatoes. This dish balances creamy texture with a hint of herbaceous freshness, perfect for kickstarting your day or refueling at any mealtime.

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NUTRITION

389kcal
Protein
34.9g
Fat
19.3g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

0.5 cup Egg Whites (approx. 120g)

1 cup Fresh Spinach (30g)

0.5 medium Sweet Potato (approx. 75g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Parsley (3g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting sweet potatoes.

  • 2

    Peel (if desired) and cut the sweet potato into small cubes. Toss with olive oil, salt, and a pinch of black pepper. Spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20-25 minutes or until tender and lightly caramelized, stirring halfway through for even cooking.

  • 4

    While the sweet potatoes are roasting, whisk together the whole eggs and egg whites in a bowl. Add chopped fresh parsley and season with a little salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and lightly spray or add a small amount of oil.

  • 6

    Add fresh spinach to the skillet and sauté briefly until just wilted.

  • 7

    Pour the egg mixture over the spinach and gently stir with a spatula, allowing the eggs to cook slowly and form soft, fluffy curds.

  • 8

    When the eggs are softly scrambled and slightly underdone, remove them from the heat as they will continue cooking with residual heat.

  • 9

    Plate the fluffy herb scrambled eggs alongside the roasted sweet potato cubes and serve immediately.

Fluffy Herb Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

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

Fluffy Herb Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a vibrant and satisfying meal featuring fluffy scrambled eggs enriched with fresh herbs, lightly sautéed spinach, and tender roasted sweet potatoes. This dish balances creamy texture with a hint of herbaceous freshness, perfect for kickstarting your day or refueling at any mealtime.

NUTRITION

389kcal
Protein
34.9g
Fat
19.3g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

0.5 cup Egg Whites (approx. 120g)

1 cup Fresh Spinach (30g)

0.5 medium Sweet Potato (approx. 75g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Parsley (3g)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting sweet potatoes.

  • 2

    Peel (if desired) and cut the sweet potato into small cubes. Toss with olive oil, salt, and a pinch of black pepper. Spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20-25 minutes or until tender and lightly caramelized, stirring halfway through for even cooking.

  • 4

    While the sweet potatoes are roasting, whisk together the whole eggs and egg whites in a bowl. Add chopped fresh parsley and season with a little salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and lightly spray or add a small amount of oil.

  • 6

    Add fresh spinach to the skillet and sauté briefly until just wilted.

  • 7

    Pour the egg mixture over the spinach and gently stir with a spatula, allowing the eggs to cook slowly and form soft, fluffy curds.

  • 8

    When the eggs are softly scrambled and slightly underdone, remove them from the heat as they will continue cooking with residual heat.

  • 9

    Plate the fluffy herb scrambled eggs alongside the roasted sweet potato cubes and serve immediately.