Hearty Scrambled Eggs with Roasted Sweet Potatoes and Sautéed Kale

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

Hearty Scrambled Eggs with Roasted Sweet Potatoes and Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Sweet Potatoes and Sautéed Kale

Enjoy a nourishing and satisfying meal that combines velvety scrambled eggs enriched with a touch of low-fat cheddar, perfectly roasted sweet potatoes, and vibrant sautéed kale. This dish is a delightful blend of textures and flavors, offering a balance of protein, healthy fats, and complex carbohydrates to fuel your day.

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NUTRITION

295kcal
Protein
17.5g
Fat
11g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1 medium Sweet Potato

1 cup Kale

1/4 cup Low-Fat Cheddar Cheese (shredded)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato and pierce it several times with a fork.

  • 2

    Place the sweet potato on a baking sheet and roast for about 40-45 minutes until tender.

  • 3

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and add a teaspoon of olive oil.

  • 4

    Add the kale to the skillet and sauté for 2-3 minutes until just wilted. Season lightly with salt and pepper. Remove from the pan and set aside.

  • 5

    In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the same skillet used for the kale.

  • 6

    Allow the eggs to set for a few seconds before gently stirring with a spatula. When the eggs are about halfway done, sprinkle the shredded low-fat cheddar cheese over them.

  • 7

    Continue cooking until the eggs are softly scrambled and the cheese is slightly melted.

  • 8

    Slice the roasted sweet potato into rounds or cubes. Serve alongside the scrambled eggs and sautéed kale for a nutritious and hearty meal.

Hearty Scrambled Eggs with Roasted Sweet Potatoes and Sautéed Kale

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

Hearty Scrambled Eggs with Roasted Sweet Potatoes and Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Sweet Potatoes and Sautéed Kale

Enjoy a nourishing and satisfying meal that combines velvety scrambled eggs enriched with a touch of low-fat cheddar, perfectly roasted sweet potatoes, and vibrant sautéed kale. This dish is a delightful blend of textures and flavors, offering a balance of protein, healthy fats, and complex carbohydrates to fuel your day.

NUTRITION

295kcal
Protein
17.5g
Fat
11g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1 medium Sweet Potato

1 cup Kale

1/4 cup Low-Fat Cheddar Cheese (shredded)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato and pierce it several times with a fork.

  • 2

    Place the sweet potato on a baking sheet and roast for about 40-45 minutes until tender.

  • 3

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and add a teaspoon of olive oil.

  • 4

    Add the kale to the skillet and sauté for 2-3 minutes until just wilted. Season lightly with salt and pepper. Remove from the pan and set aside.

  • 5

    In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the same skillet used for the kale.

  • 6

    Allow the eggs to set for a few seconds before gently stirring with a spatula. When the eggs are about halfway done, sprinkle the shredded low-fat cheddar cheese over them.

  • 7

    Continue cooking until the eggs are softly scrambled and the cheese is slightly melted.

  • 8

    Slice the roasted sweet potato into rounds or cubes. Serve alongside the scrambled eggs and sautéed kale for a nutritious and hearty meal.