Scrambled Eggs with Roasted Potatoes, Spinach & Sautéed Shrimp

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

Scrambled Eggs with Roasted Potatoes, Spinach & Sautéed Shrimp

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes, Spinach & Sautéed Shrimp

Enjoy a hearty yet light breakfast bowl featuring creamy scrambled eggs gently combined with roasted potatoes, wilted spinach, and tender sautéed shrimp. Finished with a hint of olive oil for extra flavor, this dish perfectly balances protein and comforting flavors for a satisfying morning meal.

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NUTRITION

391kcal
Protein
33g
Fat
16.2g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 small roasted potato

1 cup cooked spinach

2 ounces raw shrimp

1 teaspoon olive oil

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PREPARATION

  • 1

    Preheat the oven to 400°F. Cube the small potato and toss with a little olive oil, salt, and pepper. Roast on a baking sheet for about 20-25 minutes until golden and tender.

  • 2

    While the potatoes roast, heat a non-stick skillet over medium heat with half the teaspoon of olive oil and lightly sauté the shrimp until pink and just cooked through. Remove and set aside.

  • 3

    In the same pan, add the remaining olive oil if needed, then add spinach and sauté briefly until just wilted.

  • 4

    Beat the eggs in a bowl and pour them over the spinach. Stir gently to scramble, cooking until the eggs are softly set.

  • 5

    Plate the scrambled eggs with spinach, add the roasted potatoes on the side, and top with the sautéed shrimp.

  • 6

    Season with salt and pepper to taste, and serve warm.

Scrambled Eggs with Roasted Potatoes, Spinach & Sautéed Shrimp

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

Scrambled Eggs with Roasted Potatoes, Spinach & Sautéed Shrimp

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes, Spinach & Sautéed Shrimp

Enjoy a hearty yet light breakfast bowl featuring creamy scrambled eggs gently combined with roasted potatoes, wilted spinach, and tender sautéed shrimp. Finished with a hint of olive oil for extra flavor, this dish perfectly balances protein and comforting flavors for a satisfying morning meal.

NUTRITION

391kcal
Protein
33g
Fat
16.2g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 small roasted potato

1 cup cooked spinach

2 ounces raw shrimp

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat the oven to 400°F. Cube the small potato and toss with a little olive oil, salt, and pepper. Roast on a baking sheet for about 20-25 minutes until golden and tender.

  • 2

    While the potatoes roast, heat a non-stick skillet over medium heat with half the teaspoon of olive oil and lightly sauté the shrimp until pink and just cooked through. Remove and set aside.

  • 3

    In the same pan, add the remaining olive oil if needed, then add spinach and sauté briefly until just wilted.

  • 4

    Beat the eggs in a bowl and pour them over the spinach. Stir gently to scramble, cooking until the eggs are softly set.

  • 5

    Plate the scrambled eggs with spinach, add the roasted potatoes on the side, and top with the sautéed shrimp.

  • 6

    Season with salt and pepper to taste, and serve warm.