Fluffy 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.

Fluffy Scrambled Eggs with Roasted Sweet Potato and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Sweet Potato and Sautéed Greens

A hearty yet light dish featuring fluffy scrambled eggs mixed with extra egg whites for a protein boost, perfectly paired with naturally sweet roasted potato cubes and a bed of vibrant sautéed greens. This meal offers a comforting, nutrient-dense start that feels both indulgent and balanced.

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NUTRITION

473kcal
Protein
34.1g
Fat
24.8g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

1 medium sweet potato

1 cup baby spinach

1 teaspoon olive oil

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Wash the sweet potato and cut it into 1/2-inch cubes. Toss with a small drizzle of olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.

  • 3

    While the sweet potato is roasting, beat the eggs and egg whites together in a bowl. Season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium-low heat and add the egg mixture. Cook gently, stirring slowly to create soft, fluffy curds until the eggs are just set. Remove from heat to prevent overcooking.

  • 5

    In a separate pan, heat a tiny splash of olive oil over medium heat and add the baby spinach. Sauté just until the spinach wilts, about 1-2 minutes, then season lightly with salt and pepper.

  • 6

    Plate the scrambled eggs alongside the roasted sweet potato cubes and sautéed spinach. Serve immediately and enjoy a balanced blend of flavors and textures.

Fluffy 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.

Fluffy Scrambled Eggs with Roasted Sweet Potato and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Sweet Potato and Sautéed Greens

A hearty yet light dish featuring fluffy scrambled eggs mixed with extra egg whites for a protein boost, perfectly paired with naturally sweet roasted potato cubes and a bed of vibrant sautéed greens. This meal offers a comforting, nutrient-dense start that feels both indulgent and balanced.

NUTRITION

473kcal
Protein
34.1g
Fat
24.8g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

1 medium sweet potato

1 cup baby spinach

1 teaspoon olive oil

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Wash the sweet potato and cut it into 1/2-inch cubes. Toss with a small drizzle of olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.

  • 3

    While the sweet potato is roasting, beat the eggs and egg whites together in a bowl. Season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium-low heat and add the egg mixture. Cook gently, stirring slowly to create soft, fluffy curds until the eggs are just set. Remove from heat to prevent overcooking.

  • 5

    In a separate pan, heat a tiny splash of olive oil over medium heat and add the baby spinach. Sauté just until the spinach wilts, about 1-2 minutes, then season lightly with salt and pepper.

  • 6

    Plate the scrambled eggs alongside the roasted sweet potato cubes and sautéed spinach. Serve immediately and enjoy a balanced blend of flavors and textures.