Scrambled Eggs with Spinach and Roasted Sweet Potato

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 Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Roasted Sweet Potato

Fluffy scrambled eggs and baby spinach served with golden roasted sweet potato cubes and a zesty arugula salad for a savory, caramelized finish.

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NUTRITION

393kcal
Protein
27.9g
Fat
17.7g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Egg Whites

120g Sweet Potato, cubed

2 cups Baby Spinach

1 cup Fresh Arugula

1.5 tsp Avocado Oil

1 tbsp Nutritional Yeast

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 2

    Spread the sweet potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until tender and the edges are golden brown.

  • 3

    Whisk the whole eggs, egg whites, and nutritional yeast together in a small bowl until the mixture is uniform.

  • 4

    Heat the remaining avocado oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted.

  • 5

    Pour the egg mixture into the skillet with the spinach and cook, stirring gently with a spatula, until the eggs are softly set and fluffy.

  • 6

    Toss the fresh arugula with the lemon juice in a small side bowl to create a bright and peppery salad.

  • 7

    Serve the spinach scramble immediately alongside the roasted sweet potatoes and the arugula salad.

Scrambled Eggs with Spinach and Roasted Sweet Potato

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 Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Roasted Sweet Potato

Fluffy scrambled eggs and baby spinach served with golden roasted sweet potato cubes and a zesty arugula salad for a savory, caramelized finish.

NUTRITION

393kcal
Protein
27.9g
Fat
17.7g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Egg Whites

120g Sweet Potato, cubed

2 cups Baby Spinach

1 cup Fresh Arugula

1.5 tsp Avocado Oil

1 tbsp Nutritional Yeast

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 2

    Spread the sweet potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until tender and the edges are golden brown.

  • 3

    Whisk the whole eggs, egg whites, and nutritional yeast together in a small bowl until the mixture is uniform.

  • 4

    Heat the remaining avocado oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted.

  • 5

    Pour the egg mixture into the skillet with the spinach and cook, stirring gently with a spatula, until the eggs are softly set and fluffy.

  • 6

    Toss the fresh arugula with the lemon juice in a small side bowl to create a bright and peppery salad.

  • 7

    Serve the spinach scramble immediately alongside the roasted sweet potatoes and the arugula salad.