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

Enjoy a comforting plate of fluffy scrambled eggs enriched with extra egg whites for a protein boost, paired with caramelized roasted sweet potato and vibrant sautéed spinach. This dish offers a delightful blend of textures and flavors – from the creamy eggs to the natural sweetness of the potato and the earthy greens – making it a nutritionally balanced meal that works at any time of the day.

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NUTRITION

481kcal
Protein
34.1g
Fat
24.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

2 Egg Whites

1 small Sweet Potato

1 cup Spinach

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into ½-inch cubes, toss lightly with a pinch of salt, pepper, and a small drizzle of olive oil, then spread on a baking sheet.

  • 2

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

  • 3

    While the sweet potato is roasting, whisk together the whole eggs and egg whites in a bowl with a pinch of salt and pepper until well combined and frothy.

  • 4

    Heat a non-stick skillet over medium-low heat and lightly coat with a few drops of olive oil. Pour in the egg mixture and gently stir continuously, allowing soft curds to form, until the eggs are just set and remain creamy.

  • 5

    In a separate pan, add the spinach over medium heat with a splash of olive oil and sauté briefly for 1-2 minutes until just wilted. Season lightly with salt and pepper.

  • 6

    Plate the fluffy scrambled eggs alongside a generous serving of roasted sweet potato and sautéed spinach. Serve immediately and enjoy the delightful textures and flavors.

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

Enjoy a comforting plate of fluffy scrambled eggs enriched with extra egg whites for a protein boost, paired with caramelized roasted sweet potato and vibrant sautéed spinach. This dish offers a delightful blend of textures and flavors – from the creamy eggs to the natural sweetness of the potato and the earthy greens – making it a nutritionally balanced meal that works at any time of the day.

NUTRITION

481kcal
Protein
34.1g
Fat
24.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

2 Egg Whites

1 small Sweet Potato

1 cup Spinach

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into ½-inch cubes, toss lightly with a pinch of salt, pepper, and a small drizzle of olive oil, then spread on a baking sheet.

  • 2

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

  • 3

    While the sweet potato is roasting, whisk together the whole eggs and egg whites in a bowl with a pinch of salt and pepper until well combined and frothy.

  • 4

    Heat a non-stick skillet over medium-low heat and lightly coat with a few drops of olive oil. Pour in the egg mixture and gently stir continuously, allowing soft curds to form, until the eggs are just set and remain creamy.

  • 5

    In a separate pan, add the spinach over medium heat with a splash of olive oil and sauté briefly for 1-2 minutes until just wilted. Season lightly with salt and pepper.

  • 6

    Plate the fluffy scrambled eggs alongside a generous serving of roasted sweet potato and sautéed spinach. Serve immediately and enjoy the delightful textures and flavors.