Name: Sweet Potato Egg Scramble with Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Sweet Potato; 2 Large Eggs; 0.25 cup Liquid Egg Whites; 2 cups Fresh Spinach; 2 tsp Olive Oil; 0.25 cup Red Onion

Sweet Potato Egg Scramble with Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Sweet Potato Egg Scramble with Sautéed Spinach

Pan-seared sweet potato cubes and fresh spinach scrambled with farm-fresh eggs, seasoned with cracked pepper for a savory, toasted finish.

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NUTRITION

Protein

23.7g

Fat

19.1g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato

2 Large Eggs

0.25 cup Liquid Egg Whites

2 cups Fresh Spinach

2 tsp Olive Oil

0.25 cup Red Onion

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PREPARATION

1
Peel and dice the sweet potato into small, uniform half-inch cubes.
2
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
3
Add the sweet potato cubes and sauté for about 8 minutes until tender and slightly browned.
4
Add the diced red onion to the skillet and cook for another 2 minutes until translucent.
5
Stir in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
6
Whisk the whole eggs and egg whites together in a small bowl until well combined.
7
Add the remaining teaspoon of olive oil to the pan and pour in the egg mixture.
8
Cook the eggs over medium-low heat, stirring gently until they are nearly set.
9
Fold the sautéed sweet potato, onion, and spinach back into the scramble.
10
Season with a pinch of sea salt and cracked black pepper before serving warm.