Fluffy Scrambled Eggs with Crispy Roasted Sweet Potatoes and Fresh Spinach

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

Fluffy Scrambled Eggs with Crispy Roasted Sweet Potatoes and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Crispy Roasted Sweet Potatoes and Fresh Spinach

A delicious and nutritious plate featuring rich, fluffy scrambled eggs enhanced with just a little extra egg white boost, perfectly paired with crispy roasted sweet potatoes and tender, bright fresh spinach. The natural sweetness of the roasted potato complements the savory eggs, making it a versatile meal ideal for breakfast, lunch, or dinner.

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NUTRITION

481kcal
Protein
34.1g
Fat
24.6g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 egg whites

1 medium sweet potato

1 cup fresh spinach

1 teaspoon olive oil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and dice the sweet potato into 1/2-inch cubes.

  • 2

    Toss the diced sweet potato with 1 teaspoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for about 20-25 minutes until crispy on the outside and tender inside, flipping halfway through.

  • 3

    While the sweet potatoes roast, whisk together 4 large eggs and 2 egg whites in a bowl. Add a dash of salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat and add the whisked eggs. Allow the eggs to settle for a moment before gently stirring with a spatula, creating soft curds.

  • 5

    Just before the eggs are fully cooked (when they’re still slightly runny), fold in 1 cup of fresh spinach to let it wilt lightly from the residual heat.

  • 6

    Plate the creamy scrambled eggs with spinach alongside the crispy roasted sweet potatoes and enjoy your balanced, flavorful meal.

Fluffy Scrambled Eggs with Crispy Roasted Sweet Potatoes and Fresh Spinach

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

Fluffy Scrambled Eggs with Crispy Roasted Sweet Potatoes and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Crispy Roasted Sweet Potatoes and Fresh Spinach

A delicious and nutritious plate featuring rich, fluffy scrambled eggs enhanced with just a little extra egg white boost, perfectly paired with crispy roasted sweet potatoes and tender, bright fresh spinach. The natural sweetness of the roasted potato complements the savory eggs, making it a versatile meal ideal for breakfast, lunch, or dinner.

NUTRITION

481kcal
Protein
34.1g
Fat
24.6g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 egg whites

1 medium sweet potato

1 cup fresh spinach

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and dice the sweet potato into 1/2-inch cubes.

  • 2

    Toss the diced sweet potato with 1 teaspoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for about 20-25 minutes until crispy on the outside and tender inside, flipping halfway through.

  • 3

    While the sweet potatoes roast, whisk together 4 large eggs and 2 egg whites in a bowl. Add a dash of salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat and add the whisked eggs. Allow the eggs to settle for a moment before gently stirring with a spatula, creating soft curds.

  • 5

    Just before the eggs are fully cooked (when they’re still slightly runny), fold in 1 cup of fresh spinach to let it wilt lightly from the residual heat.

  • 6

    Plate the creamy scrambled eggs with spinach alongside the crispy roasted sweet potatoes and enjoy your balanced, flavorful meal.