Cheesy 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.

Cheesy Scrambled Eggs with Roasted Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Cheesy Scrambled Eggs with Roasted Potatoes and Spinach

Fluffy eggs scrambled with sharp cheddar and fresh spinach, served alongside golden oven-roasted red potatoes for a satisfyingly crispy finish.

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NUTRITION

387kcal
Protein
22.3g
Fat
21.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

150g Red Potatoes, cubed

1 tsp Olive Oil

2 Large Eggs

20g Sharp Cheddar Cheese, shredded

2 cups Fresh Spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed red potatoes with olive oil, sea salt, and black pepper until evenly coated.

  • 3

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

  • 4

    While the potatoes roast, whisk the eggs in a small bowl with a pinch of salt.

  • 5

    Heat a non-stick skillet over medium heat and add the fresh spinach, sautéing for 1-2 minutes until just wilted.

  • 6

    Pour the whisked eggs into the skillet with the spinach, stirring gently with a spatula to create soft curds.

  • 7

    When the eggs are nearly set, sprinkle the shredded cheddar cheese over the top and fold gently until melted.

  • 8

    Plate the cheesy scramble alongside the hot roasted potatoes and serve immediately.

Cheesy 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.

Cheesy Scrambled Eggs with Roasted Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Cheesy Scrambled Eggs with Roasted Potatoes and Spinach

Fluffy eggs scrambled with sharp cheddar and fresh spinach, served alongside golden oven-roasted red potatoes for a satisfyingly crispy finish.

NUTRITION

387kcal
Protein
22.3g
Fat
21.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

150g Red Potatoes, cubed

1 tsp Olive Oil

2 Large Eggs

20g Sharp Cheddar Cheese, shredded

2 cups Fresh Spinach

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed red potatoes with olive oil, sea salt, and black pepper until evenly coated.

  • 3

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

  • 4

    While the potatoes roast, whisk the eggs in a small bowl with a pinch of salt.

  • 5

    Heat a non-stick skillet over medium heat and add the fresh spinach, sautéing for 1-2 minutes until just wilted.

  • 6

    Pour the whisked eggs into the skillet with the spinach, stirring gently with a spatula to create soft curds.

  • 7

    When the eggs are nearly set, sprinkle the shredded cheddar cheese over the top and fold gently until melted.

  • 8

    Plate the cheesy scramble alongside the hot roasted potatoes and serve immediately.