Soft Scrambled Eggs with Sautéed Spinach and Roasted Japanese Sweet Potato

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

Soft Scrambled Eggs with Sautéed Spinach and Roasted Japanese Sweet Potato

YOUR SOLIN GENERATED RECIPE

Soft Scrambled Eggs with Sautéed Spinach and Roasted Japanese Sweet Potato

Gently cooked soft-scrambled eggs served with garlicky sautéed spinach and roasted Japanese sweet potato, finished with a slice of buttery avocado.

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NUTRITION

405kcal
Protein
16.9g
Fat
22.7g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

100g Japanese Sweet Potato, cubed

2 cups Baby Spinach

1/2 tablespoon Ghee

40g Avocado, sliced

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the cubed Japanese sweet potato with a tiny amount of ghee and a pinch of sea salt, then roast for 20-25 minutes until the edges are golden and caramelized.

  • 3

    In a small skillet over medium heat, melt a portion of the ghee and sauté the minced garlic for 30 seconds until fragrant.

  • 4

    Add the baby spinach to the skillet and cook until just wilted, then remove from the pan and set aside.

  • 5

    Wipe the skillet clean and lower the heat to medium-low, adding the remaining ghee.

  • 6

    Whisk the eggs thoroughly in a small bowl with a pinch of salt.

  • 7

    Pour the eggs into the skillet and use a silicone spatula to gently move the eggs back and forth, creating soft, creamy curds.

  • 8

    Remove the eggs from the heat while they still look slightly wet to ensure a silky texture.

  • 9

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

  • 10

    Top with the sliced avocado and a crack of fresh black pepper.

Soft Scrambled Eggs with Sautéed Spinach and Roasted Japanese Sweet Potato

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

Soft Scrambled Eggs with Sautéed Spinach and Roasted Japanese Sweet Potato

YOUR SOLIN GENERATED RECIPE

Soft Scrambled Eggs with Sautéed Spinach and Roasted Japanese Sweet Potato

Gently cooked soft-scrambled eggs served with garlicky sautéed spinach and roasted Japanese sweet potato, finished with a slice of buttery avocado.

NUTRITION

405kcal
Protein
16.9g
Fat
22.7g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

100g Japanese Sweet Potato, cubed

2 cups Baby Spinach

1/2 tablespoon Ghee

40g Avocado, sliced

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the cubed Japanese sweet potato with a tiny amount of ghee and a pinch of sea salt, then roast for 20-25 minutes until the edges are golden and caramelized.

  • 3

    In a small skillet over medium heat, melt a portion of the ghee and sauté the minced garlic for 30 seconds until fragrant.

  • 4

    Add the baby spinach to the skillet and cook until just wilted, then remove from the pan and set aside.

  • 5

    Wipe the skillet clean and lower the heat to medium-low, adding the remaining ghee.

  • 6

    Whisk the eggs thoroughly in a small bowl with a pinch of salt.

  • 7

    Pour the eggs into the skillet and use a silicone spatula to gently move the eggs back and forth, creating soft, creamy curds.

  • 8

    Remove the eggs from the heat while they still look slightly wet to ensure a silky texture.

  • 9

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

  • 10

    Top with the sliced avocado and a crack of fresh black pepper.