Name: Scrambled Eggs with Roasted Sweet Potato and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 2 large Egg Whites; 100 grams Sweet Potato; 1 cup Fresh Spinach; 1 teaspoon Olive Oil; 1 teaspoon Butter; Salt and Pepper to taste

Scrambled Eggs with Roasted Sweet Potato and Spinach

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Sweet Potato and Spinach

Start your morning with this savory plate featuring light and fluffy scrambled eggs enriched with a mix of whole eggs and egg whites, paired with tender roasted sweet potato cubes and fresh spinach. A hint of olive oil and butter elevate the flavors to create a breakfast that's satisfying, nutritious, and perfectly balanced.

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NUTRITION

Protein

12.1g

Fat

13.7g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

2 large Egg Whites

100 grams Sweet Potato

1 cup Fresh Spinach

1 teaspoon Olive Oil

1 teaspoon Butter

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Peel and dice the sweet potato into small cubes. Toss with olive oil, salt, and pepper.
3
Spread the sweet potato cubes on a baking sheet in a single layer and roast for about 20 minutes or until tender and slightly caramelized, stirring halfway through.
4
Meanwhile, in a bowl, whisk together the 3 whole eggs and 2 egg whites with a pinch of salt and pepper.
5
Heat butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a spatula to form soft curds.
6
Just before the eggs finish setting, fold in the fresh spinach allowing it to wilt slightly.
7
Plate the scrambled eggs with spinach alongside the roasted sweet potato cubes. Serve warm and enjoy your balanced breakfast.