Egg and Greens Scramble with Sautéed Sweet Potato

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

Egg and Greens Scramble with Sautéed Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg and Greens Scramble with Sautéed Sweet Potato

A light yet satisfying breakfast scramble featuring a delicate blend of one whole egg and one egg white, tossed with fresh spinach and sautéed with a hint of onion. Served alongside perfectly sautéed sweet potato cubes, all finished with a drizzle of olive oil for extra flavor, this dish delivers a balanced start to your day.

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NUTRITION

349kcal
Protein
13.1g
Fat
21.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1 whole egg (50g)

1 egg white (33g)

1 cup fresh spinach

1 small sweet potato (114g)

1.17 tbsp olive oil

1/4 medium yellow onion (25g)

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PREPARATION

  • 1

    Peel and dice the small sweet potato into 1/2-inch cubes. Rinse the spinach and roughly chop if desired. Finely dice the quarter of a yellow onion.

  • 2

    In a small non-stick skillet, heat the olive oil over medium heat. Add the diced sweet potato and sauté for about 8-10 minutes until tender and slightly caramelized, stirring occasionally. Transfer the sweet potato to a plate when done.

  • 3

    In the same skillet, add the diced onion and sauté for 2 minutes until softened. Add the spinach and cook until just wilted, about 1 minute.

  • 4

    Whisk together the whole egg and egg white in a bowl. Pour the eggs over the greens and onions in the skillet. Allow the eggs to set for a few seconds, then gently scramble until cooked through, about 2-3 minutes.

  • 5

    Plate the egg and greens scramble alongside the sautéed sweet potato cubes. Enjoy your nutritious, balanced breakfast!

Egg and Greens Scramble with Sautéed Sweet Potato

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

Egg and Greens Scramble with Sautéed Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg and Greens Scramble with Sautéed Sweet Potato

A light yet satisfying breakfast scramble featuring a delicate blend of one whole egg and one egg white, tossed with fresh spinach and sautéed with a hint of onion. Served alongside perfectly sautéed sweet potato cubes, all finished with a drizzle of olive oil for extra flavor, this dish delivers a balanced start to your day.

NUTRITION

349kcal
Protein
13.1g
Fat
21.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1 whole egg (50g)

1 egg white (33g)

1 cup fresh spinach

1 small sweet potato (114g)

1.17 tbsp olive oil

1/4 medium yellow onion (25g)

PREPARATION

  • 1

    Peel and dice the small sweet potato into 1/2-inch cubes. Rinse the spinach and roughly chop if desired. Finely dice the quarter of a yellow onion.

  • 2

    In a small non-stick skillet, heat the olive oil over medium heat. Add the diced sweet potato and sauté for about 8-10 minutes until tender and slightly caramelized, stirring occasionally. Transfer the sweet potato to a plate when done.

  • 3

    In the same skillet, add the diced onion and sauté for 2 minutes until softened. Add the spinach and cook until just wilted, about 1 minute.

  • 4

    Whisk together the whole egg and egg white in a bowl. Pour the eggs over the greens and onions in the skillet. Allow the eggs to set for a few seconds, then gently scramble until cooked through, about 2-3 minutes.

  • 5

    Plate the egg and greens scramble alongside the sautéed sweet potato cubes. Enjoy your nutritious, balanced breakfast!