Scrambled Eggs with Roasted Potatoes and Sautéed Arugula

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

Scrambled Eggs with Roasted Potatoes and Sautéed Arugula

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Sautéed Arugula

Enjoy a hearty, nutrient-rich breakfast featuring fluffy scrambled eggs paired with golden roasted potatoes and a burst of peppery sautéed arugula. This dish harmoniously combines creamy eggs with crisp, savory potatoes and lightly wilted greens for the perfect morning boost.

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NUTRITION

480kcal
Protein
28g
Fat
29.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

150g Potato

2 teaspoons Olive Oil

50g Fresh Arugula

Salt (pinch)

Black Pepper (pinch)

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Dice the potato into small cubes, toss with 1 teaspoon of olive oil, salt, and black pepper, then spread in a single layer on a baking sheet.

  • 3

    Roast the potatoes in the oven for about 20-25 minutes or until golden and crisp, stirring halfway through.

  • 4

    While the potatoes are roasting, whisk the eggs with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and add the remaining teaspoon of olive oil.

  • 6

    Pour in the eggs and gently scramble until softly set, removing from heat just before they are fully firm.

  • 7

    Using a separate pan, lightly sauté the fresh arugula over medium heat for about 1-2 minutes until just wilted.

  • 8

    Plate the scrambled eggs alongside a serving of roasted potatoes and top with the gently sautéed arugula. Serve warm.

Scrambled Eggs with Roasted Potatoes and Sautéed Arugula

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

Scrambled Eggs with Roasted Potatoes and Sautéed Arugula

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Sautéed Arugula

Enjoy a hearty, nutrient-rich breakfast featuring fluffy scrambled eggs paired with golden roasted potatoes and a burst of peppery sautéed arugula. This dish harmoniously combines creamy eggs with crisp, savory potatoes and lightly wilted greens for the perfect morning boost.

NUTRITION

480kcal
Protein
28g
Fat
29.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

150g Potato

2 teaspoons Olive Oil

50g Fresh Arugula

Salt (pinch)

Black Pepper (pinch)

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Dice the potato into small cubes, toss with 1 teaspoon of olive oil, salt, and black pepper, then spread in a single layer on a baking sheet.

  • 3

    Roast the potatoes in the oven for about 20-25 minutes or until golden and crisp, stirring halfway through.

  • 4

    While the potatoes are roasting, whisk the eggs with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and add the remaining teaspoon of olive oil.

  • 6

    Pour in the eggs and gently scramble until softly set, removing from heat just before they are fully firm.

  • 7

    Using a separate pan, lightly sauté the fresh arugula over medium heat for about 1-2 minutes until just wilted.

  • 8

    Plate the scrambled eggs alongside a serving of roasted potatoes and top with the gently sautéed arugula. Serve warm.