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

Pan-scrambled eggs with fresh spinach and roasted sweet potato cubes, served with tender chicken breast and a pinch of sea salt for a savory, toasted finish.

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NUTRITION

526kcal
Protein
31.5g
Fat
25g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.5 ounces Chicken Breast

200 grams Sweet Potato

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Roast sweet potatoes for 20-25 minutes until edges are golden and tender.

  • 3

    In a non-stick skillet, heat the remaining olive oil over medium heat.

  • 4

    Add the spinach and diced chicken breast, sautéing until the spinach is wilted.

  • 5

    Whisk eggs in a small bowl and pour into the skillet with the chicken and spinach.

  • 6

    Gently scramble the eggs until just set and fluffy.

  • 7

    Serve the scramble alongside the roasted sweet potatoes for a balanced meal.

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

Pan-scrambled eggs with fresh spinach and roasted sweet potato cubes, served with tender chicken breast and a pinch of sea salt for a savory, toasted finish.

NUTRITION

526kcal
Protein
31.5g
Fat
25g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.5 ounces Chicken Breast

200 grams Sweet Potato

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Roast sweet potatoes for 20-25 minutes until edges are golden and tender.

  • 3

    In a non-stick skillet, heat the remaining olive oil over medium heat.

  • 4

    Add the spinach and diced chicken breast, sautéing until the spinach is wilted.

  • 5

    Whisk eggs in a small bowl and pour into the skillet with the chicken and spinach.

  • 6

    Gently scramble the eggs until just set and fluffy.

  • 7

    Serve the scramble alongside the roasted sweet potatoes for a balanced meal.