Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

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

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

Enjoy a hearty, dairy-free breakfast that features luxuriously creamy scrambled eggs paired with tender sautéed spinach and a side of roasted sweet potato. Finished with a refreshing touch of avocado and a sprinkle of chopped walnuts, this plate is designed to satisfy your morning hunger while keeping you on track with your protein and calorie goals.

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NUTRITION

719kcal
Protein
34.9g
Fat
51.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 medium sweet potato

1 cup raw spinach

1 tbsp olive oil

1/4 avocado

1 tbsp chopped walnuts

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato, prick it with a fork, and roast it directly on the oven rack for about 45 minutes or until tender.

  • 2

    While the sweet potato is roasting, crack the 5 eggs into a bowl. Whisk thoroughly to incorporate air for creamier scrambled eggs.

  • 3

    Heat 1 tbsp of olive oil in a non-stick skillet over medium-low heat. Add the raw spinach and sauté until just wilted, about 2 minutes.

  • 4

    Pour the whisked eggs into the skillet with the spinach. Gently stir continuously over low heat until the eggs are softly scrambled and creamy. Remove from heat when they are just set.

  • 5

    Slice the roasted sweet potato and arrange on your plate alongside the scrambled eggs.

  • 6

    Top the eggs with diced slices of 1/4 avocado and a sprinkle of 1 tbsp chopped walnuts.

  • 7

    Serve immediately and enjoy your protein-packed, dairy-free breakfast.

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

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

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

Enjoy a hearty, dairy-free breakfast that features luxuriously creamy scrambled eggs paired with tender sautéed spinach and a side of roasted sweet potato. Finished with a refreshing touch of avocado and a sprinkle of chopped walnuts, this plate is designed to satisfy your morning hunger while keeping you on track with your protein and calorie goals.

NUTRITION

719kcal
Protein
34.9g
Fat
51.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 medium sweet potato

1 cup raw spinach

1 tbsp olive oil

1/4 avocado

1 tbsp chopped walnuts

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato, prick it with a fork, and roast it directly on the oven rack for about 45 minutes or until tender.

  • 2

    While the sweet potato is roasting, crack the 5 eggs into a bowl. Whisk thoroughly to incorporate air for creamier scrambled eggs.

  • 3

    Heat 1 tbsp of olive oil in a non-stick skillet over medium-low heat. Add the raw spinach and sauté until just wilted, about 2 minutes.

  • 4

    Pour the whisked eggs into the skillet with the spinach. Gently stir continuously over low heat until the eggs are softly scrambled and creamy. Remove from heat when they are just set.

  • 5

    Slice the roasted sweet potato and arrange on your plate alongside the scrambled eggs.

  • 6

    Top the eggs with diced slices of 1/4 avocado and a sprinkle of 1 tbsp chopped walnuts.

  • 7

    Serve immediately and enjoy your protein-packed, dairy-free breakfast.