Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

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

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a comforting plate of fluffy scrambled eggs enhanced with extra egg whites for a protein boost, served alongside vibrant, tender sautéed spinach and perfectly roasted sweet potatoes. This dish is a delightful balance of creamy, savory eggs, fresh greens, and naturally sweet, caramelized sweet potatoes that work together to satisfy both your taste buds and nutritional goals.

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NUTRITION

242kcal
Protein
12.1g
Fat
11.8g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1 cup Spinach

1 medium Sweet Potato

1 teaspoon Olive Oil (roasting)

1/2 teaspoon Olive Oil (sautéing)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the medium sweet potato. Toss the cubes with 1 teaspoon olive oil, salt, and pepper, and spread them evenly on a 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.

  • 4

    While the sweet potatoes are roasting, whisk together 4 large eggs and 2 egg whites in a bowl with a pinch of salt and pepper.

  • 5

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

  • 6

    Gently stir the eggs with a spatula, allowing them to form soft curds until they reach a fluffy, creamy consistency. Remove from heat while still slightly undercooked to account for carryover cooking.

  • 7

    In another pan, lightly sauté the spinach over medium heat until just wilted, seasoning lightly with salt if desired.

  • 8

    Plate the scrambled eggs alongside the sautéed spinach and roasted sweet potatoes. Serve immediately for a warm, well-balanced meal.

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

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

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a comforting plate of fluffy scrambled eggs enhanced with extra egg whites for a protein boost, served alongside vibrant, tender sautéed spinach and perfectly roasted sweet potatoes. This dish is a delightful balance of creamy, savory eggs, fresh greens, and naturally sweet, caramelized sweet potatoes that work together to satisfy both your taste buds and nutritional goals.

NUTRITION

242kcal
Protein
12.1g
Fat
11.8g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1 cup Spinach

1 medium Sweet Potato

1 teaspoon Olive Oil (roasting)

1/2 teaspoon Olive Oil (sautéing)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the medium sweet potato. Toss the cubes with 1 teaspoon olive oil, salt, and pepper, and spread them evenly on a 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.

  • 4

    While the sweet potatoes are roasting, whisk together 4 large eggs and 2 egg whites in a bowl with a pinch of salt and pepper.

  • 5

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

  • 6

    Gently stir the eggs with a spatula, allowing them to form soft curds until they reach a fluffy, creamy consistency. Remove from heat while still slightly undercooked to account for carryover cooking.

  • 7

    In another pan, lightly sauté the spinach over medium heat until just wilted, seasoning lightly with salt if desired.

  • 8

    Plate the scrambled eggs alongside the sautéed spinach and roasted sweet potatoes. Serve immediately for a warm, well-balanced meal.