Scrambled Eggs with Spinach and Roasted Sweet Potatoes

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

Scrambled Eggs with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Roasted Sweet Potatoes

Enjoy a hearty breakfast featuring creamy scrambled eggs with a vibrant mix of spinach, paired with sweet, roasted sweet potatoes. This balanced dish is a delightful morning energizer that's both satisfying and easy on the palate.

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NUTRITION

398kcal
Protein
27.2g
Fat
20.3g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1 cup Raw Spinach (~30g)

1 medium Sweet Potato (~114g)

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PREPARATION

  • 1

    Preheat oven to 400°F for roasting the sweet potato.

  • 2

    Wash the sweet potato and poke several holes in it with a fork. Place it directly on the oven rack or on a baking sheet.

  • 3

    Roast the sweet potato for about 45-50 minutes, or until it is tender when pierced with a fork.

  • 4

    While the sweet potato roasts, rinse the spinach and set aside.

  • 5

    Crack the eggs into a bowl and whisk until fully combined. Optionally season with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-low heat. Pour in the eggs and gently scramble, adding the spinach during the last minute of cooking so it wilts lightly.

  • 7

    Once the eggs are softly scrambled and just set, remove from heat.

  • 8

    Slice the roasted sweet potato open, and serve alongside the scrambled eggs. Enjoy your nourishing breakfast!

Scrambled Eggs with Spinach and Roasted Sweet Potatoes

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

Scrambled Eggs with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Roasted Sweet Potatoes

Enjoy a hearty breakfast featuring creamy scrambled eggs with a vibrant mix of spinach, paired with sweet, roasted sweet potatoes. This balanced dish is a delightful morning energizer that's both satisfying and easy on the palate.

NUTRITION

398kcal
Protein
27.2g
Fat
20.3g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1 cup Raw Spinach (~30g)

1 medium Sweet Potato (~114g)

PREPARATION

  • 1

    Preheat oven to 400°F for roasting the sweet potato.

  • 2

    Wash the sweet potato and poke several holes in it with a fork. Place it directly on the oven rack or on a baking sheet.

  • 3

    Roast the sweet potato for about 45-50 minutes, or until it is tender when pierced with a fork.

  • 4

    While the sweet potato roasts, rinse the spinach and set aside.

  • 5

    Crack the eggs into a bowl and whisk until fully combined. Optionally season with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-low heat. Pour in the eggs and gently scramble, adding the spinach during the last minute of cooking so it wilts lightly.

  • 7

    Once the eggs are softly scrambled and just set, remove from heat.

  • 8

    Slice the roasted sweet potato open, and serve alongside the scrambled eggs. Enjoy your nourishing breakfast!