Sheet Pan Roasted Sweet Potato and Veggie Egg Scramble

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

Sheet Pan Roasted Sweet Potato and Veggie Egg Scramble

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potato and Veggie Egg Scramble

Enjoy this vibrant, one-pan egg scramble featuring perfectly roasted sweet potato cubes, red bell pepper, and caramelized onions, tossed with fresh spinach and seasoned to perfection. A balanced meal that delights with hearty, savory flavors and a colorful presentation, all while meeting your protein and calorie goals.

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NUTRITION

308kcal
Protein
14.2g
Fat
10.1g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~130g)

1 medium Red Bell Pepper (~120g)

0.5 small Yellow Onion (~55g)

1 cup Fresh Spinach (~30g)

4 Large Eggs

2 Large Egg Whites

1 tsp Olive Oil

Salt and Pepper (to taste)

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Dice the sweet potato into small cubes, slice the red bell pepper into strips, and thinly slice the yellow onion.

  • 3

    Toss the sweet potato, red bell pepper, and onion with olive oil, garlic powder, salt, and pepper on the sheet pan.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes, stirring halfway through, until tender and lightly caramelized.

  • 5

    While the vegetables are roasting, whisk together the 4 whole eggs and 2 egg whites in a bowl, adding additional salt and pepper if desired.

  • 6

    Once the vegetables are roasted, remove them from the oven and add the fresh spinach directly on top so it begins to wilt in the residual heat.

  • 7

    Pour the egg mixture evenly over the vegetables on the sheet pan. Return the pan to the oven and bake for an additional 8-10 minutes until the eggs are set.

  • 8

    Remove from the oven, give a gentle stir to combine the scrambled eggs with the vegetables, and serve warm.

Sheet Pan Roasted Sweet Potato and Veggie Egg Scramble

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

Sheet Pan Roasted Sweet Potato and Veggie Egg Scramble

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potato and Veggie Egg Scramble

Enjoy this vibrant, one-pan egg scramble featuring perfectly roasted sweet potato cubes, red bell pepper, and caramelized onions, tossed with fresh spinach and seasoned to perfection. A balanced meal that delights with hearty, savory flavors and a colorful presentation, all while meeting your protein and calorie goals.

NUTRITION

308kcal
Protein
14.2g
Fat
10.1g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~130g)

1 medium Red Bell Pepper (~120g)

0.5 small Yellow Onion (~55g)

1 cup Fresh Spinach (~30g)

4 Large Eggs

2 Large Egg Whites

1 tsp Olive Oil

Salt and Pepper (to taste)

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Dice the sweet potato into small cubes, slice the red bell pepper into strips, and thinly slice the yellow onion.

  • 3

    Toss the sweet potato, red bell pepper, and onion with olive oil, garlic powder, salt, and pepper on the sheet pan.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes, stirring halfway through, until tender and lightly caramelized.

  • 5

    While the vegetables are roasting, whisk together the 4 whole eggs and 2 egg whites in a bowl, adding additional salt and pepper if desired.

  • 6

    Once the vegetables are roasted, remove them from the oven and add the fresh spinach directly on top so it begins to wilt in the residual heat.

  • 7

    Pour the egg mixture evenly over the vegetables on the sheet pan. Return the pan to the oven and bake for an additional 8-10 minutes until the eggs are set.

  • 8

    Remove from the oven, give a gentle stir to combine the scrambled eggs with the vegetables, and serve warm.