Fluffy Egg and Spinach Scramble with Roasted Sweet Potato Hash

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 Potato Hash

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Scramble with Roasted Sweet Potato Hash

A delightful fusion of a light, airy egg scramble intermingled with fresh spinach and a savory side of roasted sweet potato hash. This dish offers a satisfying balance of protein and natural sweetness, with the olive oil adding a subtle, rich finish.

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NUTRITION

451kcal
Protein
37.9g
Fat
24.8g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 cup fresh spinach

1 medium sweet potato (roasted, approx. 100g)

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato thoroughly, prick it with a fork, and roast in the oven for about 30-35 minutes until tender. Once done, let it cool slightly and dice into small cubes for the hash.

  • 2

    In a bowl, crack 4 whole eggs and add 2 egg whites. Whisk together until fully combined. Season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat. Add the whisked eggs and a handful of fresh spinach. Gently stir continuously to create a fluffy scramble as the eggs cook, ensuring the spinach wilts evenly.

  • 4

    In another small pan, heat 1 teaspoon of olive oil over medium heat. Add the diced roasted sweet potato cubes and sauté for 3-4 minutes until slightly crispy on the edges. Season with a pinch of salt and pepper.

  • 5

    Plate a generous serving of the egg and spinach scramble alongside the roasted sweet potato hash. Enjoy your balanced, nutrient-packed meal!

Fluffy Egg and Spinach Scramble with Roasted Sweet Potato Hash

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 Potato Hash

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Scramble with Roasted Sweet Potato Hash

A delightful fusion of a light, airy egg scramble intermingled with fresh spinach and a savory side of roasted sweet potato hash. This dish offers a satisfying balance of protein and natural sweetness, with the olive oil adding a subtle, rich finish.

NUTRITION

451kcal
Protein
37.9g
Fat
24.8g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 cup fresh spinach

1 medium sweet potato (roasted, approx. 100g)

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato thoroughly, prick it with a fork, and roast in the oven for about 30-35 minutes until tender. Once done, let it cool slightly and dice into small cubes for the hash.

  • 2

    In a bowl, crack 4 whole eggs and add 2 egg whites. Whisk together until fully combined. Season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat. Add the whisked eggs and a handful of fresh spinach. Gently stir continuously to create a fluffy scramble as the eggs cook, ensuring the spinach wilts evenly.

  • 4

    In another small pan, heat 1 teaspoon of olive oil over medium heat. Add the diced roasted sweet potato cubes and sauté for 3-4 minutes until slightly crispy on the edges. Season with a pinch of salt and pepper.

  • 5

    Plate a generous serving of the egg and spinach scramble alongside the roasted sweet potato hash. Enjoy your balanced, nutrient-packed meal!