Scrambled Eggs with Roasted Potatoes and Fresh Berries

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

Scrambled Eggs with Roasted Potatoes and Fresh Berries

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Fresh Berries

Fluffy scrambled eggs served alongside herb-roasted red potatoes and fresh blueberries, finished with a pinch of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

431kcal
Protein
34.8g
Fat
15.2g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3/4 cup Egg Whites

120g Red Potatoes

1/2 cup Blueberries

1 tsp Avocado Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven or air fryer to 400°F (200°C).

  • 2

    Dice the red potatoes into small, even cubes and toss them with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes on a baking sheet and roast for 20-25 minutes until they are golden and crispy.

  • 4

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-low heat.

  • 6

    Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are soft and fluffy.

  • 7

    Plate the scrambled eggs alongside the roasted potatoes and serve with the fresh blueberries.

Scrambled Eggs with Roasted Potatoes and Fresh Berries

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

Scrambled Eggs with Roasted Potatoes and Fresh Berries

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Fresh Berries

Fluffy scrambled eggs served alongside herb-roasted red potatoes and fresh blueberries, finished with a pinch of flaky sea salt.

NUTRITION

431kcal
Protein
34.8g
Fat
15.2g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3/4 cup Egg Whites

120g Red Potatoes

1/2 cup Blueberries

1 tsp Avocado Oil

PREPARATION

  • 1

    Preheat your oven or air fryer to 400°F (200°C).

  • 2

    Dice the red potatoes into small, even cubes and toss them with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes on a baking sheet and roast for 20-25 minutes until they are golden and crispy.

  • 4

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-low heat.

  • 6

    Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are soft and fluffy.

  • 7

    Plate the scrambled eggs alongside the roasted potatoes and serve with the fresh blueberries.