Scrambled Eggs with Roasted Sweet Potato and Sautéed Spinach

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

Scrambled Eggs with Roasted Sweet Potato and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Sweet Potato and Sautéed Spinach

Soft-scrambled eggs paired with oven-roasted sweet potato and sautéed spinach, finished with a touch of creamy grass-fed butter.

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NUTRITION

357kcal
Protein
25.2g
Fat
15.6g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/3 cup Egg Whites

125g Sweet Potato

2 cups Fresh Spinach

1/2 tbsp Grass-fed Butter

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    In a small skillet, melt half the butter over medium heat and sauté the spinach until wilted.

  • 4

    Whisk together the whole eggs and egg whites in a bowl.

  • 5

    Melt the remaining butter in a non-stick skillet over medium-low heat.

  • 6

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

  • 7

    Plate the scrambled eggs alongside the roasted sweet potatoes and sautéed spinach.

Scrambled Eggs with Roasted Sweet Potato and Sautéed Spinach

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

Scrambled Eggs with Roasted Sweet Potato and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Sweet Potato and Sautéed Spinach

Soft-scrambled eggs paired with oven-roasted sweet potato and sautéed spinach, finished with a touch of creamy grass-fed butter.

NUTRITION

357kcal
Protein
25.2g
Fat
15.6g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/3 cup Egg Whites

125g Sweet Potato

2 cups Fresh Spinach

1/2 tbsp Grass-fed Butter

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    In a small skillet, melt half the butter over medium heat and sauté the spinach until wilted.

  • 4

    Whisk together the whole eggs and egg whites in a bowl.

  • 5

    Melt the remaining butter in a non-stick skillet over medium-low heat.

  • 6

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

  • 7

    Plate the scrambled eggs alongside the roasted sweet potatoes and sautéed spinach.