Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

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

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

Enjoy a light yet nutrient-packed dish featuring a fluffy scramble enriched with pure egg goodness and fresh spinach paired with perfectly roasted sweet potatoes. The texture contrast between the soft scrambled eggs and crispy sweet potato cubes delivers a satisfying bite, making it an ideal meal for any time of day.

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NUTRITION

513kcal
Protein
38.5g
Fat
24.8g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (approx. 200g)

3 egg whites (approx. 90g)

1 cup fresh spinach (approx. 30g)

150g sweet potato

1 tsp olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cut the sweet potato into cubes. Toss them with 1 tsp olive oil, salt, and pepper on a small baking sheet.

  • 3

    Roast the sweet potato cubes in the preheated oven for about 20-25 minutes or until tender and slightly crispy on the edges, stirring halfway through.

  • 4

    While the sweet potatoes are roasting, crack the eggs into a bowl and add the egg whites. Whisk together until well combined; season with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and add the fresh spinach. Sauté for 1-2 minutes until the spinach wilts.

  • 6

    Pour in the egg mixture over the spinach and gently stir with a spatula to form soft curds, cooking until the eggs are just set for a fluffy scramble.

  • 7

    Plate the egg scramble alongside the roasted sweet potato cubes and serve immediately.

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

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

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

Enjoy a light yet nutrient-packed dish featuring a fluffy scramble enriched with pure egg goodness and fresh spinach paired with perfectly roasted sweet potatoes. The texture contrast between the soft scrambled eggs and crispy sweet potato cubes delivers a satisfying bite, making it an ideal meal for any time of day.

NUTRITION

513kcal
Protein
38.5g
Fat
24.8g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (approx. 200g)

3 egg whites (approx. 90g)

1 cup fresh spinach (approx. 30g)

150g sweet potato

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cut the sweet potato into cubes. Toss them with 1 tsp olive oil, salt, and pepper on a small baking sheet.

  • 3

    Roast the sweet potato cubes in the preheated oven for about 20-25 minutes or until tender and slightly crispy on the edges, stirring halfway through.

  • 4

    While the sweet potatoes are roasting, crack the eggs into a bowl and add the egg whites. Whisk together until well combined; season with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and add the fresh spinach. Sauté for 1-2 minutes until the spinach wilts.

  • 6

    Pour in the egg mixture over the spinach and gently stir with a spatula to form soft curds, cooking until the eggs are just set for a fluffy scramble.

  • 7

    Plate the egg scramble alongside the roasted sweet potato cubes and serve immediately.