Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

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

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

Enjoy a light yet satisfying breakfast that features a blend of creamy scrambled eggs with a boost from egg whites, tossed with fresh spinach and paired with a side of naturally sweet roasted potato. This dish is perfectly balanced, offering a satisfying protein kick and a blend of textures and flavors that awaken the senses.

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NUTRITION

411kcal
Protein
34.8g
Fat
20g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

4 Egg Whites

1 cup Fresh Spinach

1/2 medium Sweet Potato

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash and dice the sweet potato into cubes. Toss with 1/2 tsp olive oil (reserve the remainder for eggs), a pinch of salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for about 20-25 minutes, or until fork-tender and lightly browned.

  • 4

    While the sweet potato roasts, crack the 3 eggs into a bowl, add the 4 egg whites, and season with a pinch of salt and pepper. Whisk thoroughly until well combined and a bit frothy.

  • 5

    Heat a non-stick skillet over medium-low heat and add the remaining 1/2 tsp olive oil. Pour in the egg mixture.

  • 6

    Gently stir the eggs with a spatula, allowing curds to form slowly. Just before the eggs are completely set, fold in the fresh spinach so it wilts but retains its vibrant color.

  • 7

    Remove the eggs from heat a little early as they will continue cooking off the heat.

  • 8

    Plate the fluffy scrambled eggs with a generous side of roasted sweet potato cubes. Enjoy this balanced meal warm.

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

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

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

Enjoy a light yet satisfying breakfast that features a blend of creamy scrambled eggs with a boost from egg whites, tossed with fresh spinach and paired with a side of naturally sweet roasted potato. This dish is perfectly balanced, offering a satisfying protein kick and a blend of textures and flavors that awaken the senses.

NUTRITION

411kcal
Protein
34.8g
Fat
20g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

4 Egg Whites

1 cup Fresh Spinach

1/2 medium Sweet Potato

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash and dice the sweet potato into cubes. Toss with 1/2 tsp olive oil (reserve the remainder for eggs), a pinch of salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for about 20-25 minutes, or until fork-tender and lightly browned.

  • 4

    While the sweet potato roasts, crack the 3 eggs into a bowl, add the 4 egg whites, and season with a pinch of salt and pepper. Whisk thoroughly until well combined and a bit frothy.

  • 5

    Heat a non-stick skillet over medium-low heat and add the remaining 1/2 tsp olive oil. Pour in the egg mixture.

  • 6

    Gently stir the eggs with a spatula, allowing curds to form slowly. Just before the eggs are completely set, fold in the fresh spinach so it wilts but retains its vibrant color.

  • 7

    Remove the eggs from heat a little early as they will continue cooking off the heat.

  • 8

    Plate the fluffy scrambled eggs with a generous side of roasted sweet potato cubes. Enjoy this balanced meal warm.