Fluffy 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.

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a nutrient-packed meal featuring light and fluffy scrambled eggs complemented by perfectly sautéed spinach and tender roasted sweet potatoes. This dish offers a balance of savory and subtly sweet flavors, making it a versatile choice for any meal of the day.

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NUTRITION

430kcal
Protein
27.2g
Fat
24.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 cup Fresh Spinach

1 medium Sweet Potato

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss the cubes with a pinch of salt, pepper, and half the olive oil.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes or until tender and lightly crispy on the edges.

  • 4

    While the sweet potatoes roast, warm a non-stick skillet over medium heat and add the remaining olive oil.

  • 5

    Add the fresh spinach to the skillet and sauté for 2-3 minutes until wilted. Remove from the pan and set aside.

  • 6

    Crack the eggs into a bowl, season with a pinch of salt and pepper, and whisk until fully combined.

  • 7

    Lower the heat to medium-low and pour the egg mixture into the skillet. Gently stir with a spatula, allowing the eggs to slowly form soft curds.

  • 8

    Once the eggs are softly scrambled and slightly runny, fold in the sautéed spinach and remove the skillet from heat. The residual heat will finish cooking the eggs.

  • 9

    Plate the fluffy scrambled eggs with the sautéed spinach alongside the roasted sweet potato cubes, and serve immediately.

Fluffy 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.

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a nutrient-packed meal featuring light and fluffy scrambled eggs complemented by perfectly sautéed spinach and tender roasted sweet potatoes. This dish offers a balance of savory and subtly sweet flavors, making it a versatile choice for any meal of the day.

NUTRITION

430kcal
Protein
27.2g
Fat
24.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 cup Fresh Spinach

1 medium Sweet Potato

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss the cubes with a pinch of salt, pepper, and half the olive oil.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes or until tender and lightly crispy on the edges.

  • 4

    While the sweet potatoes roast, warm a non-stick skillet over medium heat and add the remaining olive oil.

  • 5

    Add the fresh spinach to the skillet and sauté for 2-3 minutes until wilted. Remove from the pan and set aside.

  • 6

    Crack the eggs into a bowl, season with a pinch of salt and pepper, and whisk until fully combined.

  • 7

    Lower the heat to medium-low and pour the egg mixture into the skillet. Gently stir with a spatula, allowing the eggs to slowly form soft curds.

  • 8

    Once the eggs are softly scrambled and slightly runny, fold in the sautéed spinach and remove the skillet from heat. The residual heat will finish cooking the eggs.

  • 9

    Plate the fluffy scrambled eggs with the sautéed spinach alongside the roasted sweet potato cubes, and serve immediately.