Egg and Spinach Scramble with Roasted Sweet Potato

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

Egg and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Roasted Sweet Potato

Fluffy eggs and egg whites scrambled with fresh spinach, served alongside tender roasted sweet potato cubes seasoned with a touch of smoky paprika.

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NUTRITION

340kcal
Protein
28.4g
Fat
14.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.5 cup Egg Whites

1 cup Baby Spinach

100 grams Sweet Potato

1 teaspoon Avocado Oil

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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 potato with half of the avocado oil and a pinch of smoky paprika and salt.

  • 3

    Spread the potatoes on the sheet and roast for 20 minutes until they are tender and slightly caramelized.

  • 4

    While the potatoes roast, whisk the whole eggs and egg whites together in a small bowl.

  • 5

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

  • 6

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

  • 7

    Serve the scramble immediately alongside the roasted sweet potatoes.

Egg and Spinach Scramble with Roasted Sweet Potato

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

Egg and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Roasted Sweet Potato

Fluffy eggs and egg whites scrambled with fresh spinach, served alongside tender roasted sweet potato cubes seasoned with a touch of smoky paprika.

NUTRITION

340kcal
Protein
28.4g
Fat
14.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.5 cup Egg Whites

1 cup Baby Spinach

100 grams Sweet Potato

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potato with half of the avocado oil and a pinch of smoky paprika and salt.

  • 3

    Spread the potatoes on the sheet and roast for 20 minutes until they are tender and slightly caramelized.

  • 4

    While the potatoes roast, whisk the whole eggs and egg whites together in a small bowl.

  • 5

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

  • 6

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

  • 7

    Serve the scramble immediately alongside the roasted sweet potatoes.