Scrambled Eggs with Sautéed Spinach and Sweet Potato

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

Scrambled Eggs with Sautéed Spinach and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Sweet Potato

A nutritious breakfast featuring light and fluffy scrambled eggs enriched with a perfect balance of whole egg and egg whites, paired with tender sautéed spinach and sweet, roasted sweet potato cubes. This dish is a delightful blend of textures and mild flavors that deliver a gentle start to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

222kcal
Protein
12.4g
Fat
9.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

1 Whole Egg

2 Egg Whites

0.75 cup diced Sweet Potato

1 cup Fresh Spinach

1 teaspoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Dice the sweet potato into small cubes and steam or parboil until tender, about 5-7 minutes.

  • 2

    While the sweet potato is cooking, heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the fresh spinach to the skillet and sauté until wilted, about 2 minutes. Remove the spinach from the pan and set aside.

  • 4

    In a bowl, whisk together the whole egg and egg whites until well combined.

  • 5

    Pour the egg mixture into the skillet over low-medium heat, gently stirring with a spatula to create soft curds.

  • 6

    Once the eggs are softly scrambled and nearly cooked, stir in the sautéed spinach and cooked sweet potato cubes.

  • 7

    Season with a pinch of salt and pepper to taste, and serve immediately.

Scrambled Eggs with Sautéed Spinach and Sweet Potato

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

Scrambled Eggs with Sautéed Spinach and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Sweet Potato

A nutritious breakfast featuring light and fluffy scrambled eggs enriched with a perfect balance of whole egg and egg whites, paired with tender sautéed spinach and sweet, roasted sweet potato cubes. This dish is a delightful blend of textures and mild flavors that deliver a gentle start to your day.

NUTRITION

222kcal
Protein
12.4g
Fat
9.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

1 Whole Egg

2 Egg Whites

0.75 cup diced Sweet Potato

1 cup Fresh Spinach

1 teaspoon Olive Oil

PREPARATION

  • 1

    Dice the sweet potato into small cubes and steam or parboil until tender, about 5-7 minutes.

  • 2

    While the sweet potato is cooking, heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the fresh spinach to the skillet and sauté until wilted, about 2 minutes. Remove the spinach from the pan and set aside.

  • 4

    In a bowl, whisk together the whole egg and egg whites until well combined.

  • 5

    Pour the egg mixture into the skillet over low-medium heat, gently stirring with a spatula to create soft curds.

  • 6

    Once the eggs are softly scrambled and nearly cooked, stir in the sautéed spinach and cooked sweet potato cubes.

  • 7

    Season with a pinch of salt and pepper to taste, and serve immediately.