Name: Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 Large Eggs; 1 Egg White; 150g Sweet Potato, cubed; 2 cups Fresh Spinach; 1 tsp Avocado Oil; 1/2 tsp Ghee

Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

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 Sautéed Spinach and Roasted Sweet Potatoes

Fluffy scrambled eggs served alongside tender sautéed spinach and oven-roasted sweet potato cubes, finished with a pinch of sea salt and a touch of buttery ghee.

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NUTRITION

Protein

26.6g

Fat

21.8g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1 Egg White

150g Sweet Potato, cubed

2 cups Fresh Spinach

1 tsp Avocado Oil

1/2 tsp Ghee

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potatoes with avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
3
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden brown.
4
In a small bowl, whisk together the three whole eggs and the egg white until the mixture is uniform and slightly frothy.
5
Heat a non-stick skillet over medium heat and add the ghee, swirling to coat the pan.
6
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove the spinach from the pan and set aside.
7
Reduce the heat to medium-low and pour the egg mixture into the same skillet.
8
Cook the eggs by stirring gently with a spatula until they form soft, fluffy curds.
9
Serve the warm scrambled eggs alongside the roasted sweet potatoes and sautéed spinach.