Scrambled Eggs with Roasted Sweet Potato and Sautéed Greens

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

Scrambled Eggs with Roasted Sweet Potato and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Sweet Potato and Sautéed Greens

A vibrant, hearty dish featuring fluffy scrambled eggs complemented by savory roasted sweet potato cubes and lightly sautéed spinach. Perfectly balanced to offer a satisfying mix of protein, healthy fats, and complex carbohydrates, this meal delivers comfort and energy in every bite.

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NUTRITION

531kcal
Protein
33.9g
Fat
29.4g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 egg whites

1 small sweet potato (150g)

1 cup fresh spinach

2 tsp olive oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Spread sweet potato cubes in a single layer on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.

  • 4

    While the sweet potato roasts, heat a non-stick skillet over medium heat with the remaining teaspoon of olive oil.

  • 5

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

  • 6

    In a bowl, whisk together the 4 eggs and 2 egg whites with a pinch of salt and pepper.

  • 7

    Pour the egg mixture into the skillet over medium-low heat and gently stir continuously to create soft curds.

  • 8

    Once the eggs are just set, fold in the sautéed spinach.

  • 9

    Plate the scrambled eggs with greens alongside the roasted sweet potato cubes and serve immediately.

Scrambled Eggs with Roasted Sweet Potato and Sautéed Greens

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

Scrambled Eggs with Roasted Sweet Potato and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Sweet Potato and Sautéed Greens

A vibrant, hearty dish featuring fluffy scrambled eggs complemented by savory roasted sweet potato cubes and lightly sautéed spinach. Perfectly balanced to offer a satisfying mix of protein, healthy fats, and complex carbohydrates, this meal delivers comfort and energy in every bite.

NUTRITION

531kcal
Protein
33.9g
Fat
29.4g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 egg whites

1 small sweet potato (150g)

1 cup fresh spinach

2 tsp olive oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Spread sweet potato cubes in a single layer on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.

  • 4

    While the sweet potato roasts, heat a non-stick skillet over medium heat with the remaining teaspoon of olive oil.

  • 5

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

  • 6

    In a bowl, whisk together the 4 eggs and 2 egg whites with a pinch of salt and pepper.

  • 7

    Pour the egg mixture into the skillet over medium-low heat and gently stir continuously to create soft curds.

  • 8

    Once the eggs are just set, fold in the sautéed spinach.

  • 9

    Plate the scrambled eggs with greens alongside the roasted sweet potato cubes and serve immediately.