Name: Scrambled Eggs with Roasted Potatoes and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/3 cup Egg Whites; 150g Red Potatoes; 2 cups Fresh Spinach; 2 tsp Olive Oil

Scrambled Eggs with Roasted Potatoes and Spinach

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Spinach

Pan-scrambled eggs and wilted spinach served alongside golden roasted potato cubes seasoned with garlic and herbs for a satisfying, buttery finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

25.8g

Fat

19g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Egg Whites

150g Red Potatoes

2 cups Fresh Spinach

2 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Dice the red potatoes into small 1/2-inch cubes and toss them with one teaspoon of olive oil, salt, and pepper.
3
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and crisp.
4
In a medium bowl, whisk together the whole eggs and egg whites until well combined.
5
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
6
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
7
Pour the egg mixture into the skillet with the spinach and cook, stirring gently with a spatula, until the eggs are scrambled and set.
8
Serve the scrambled eggs immediately alongside the warm roasted potatoes.