Scrambled Eggs with Sautéed Spinach and Roasted Potatoes

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

Scrambled Eggs with Sautéed Spinach and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Roasted Potatoes

Pan-scrambled eggs and fluffy whites folded with fresh spinach, served alongside herb-roasted red potatoes for a satisfying crunch.

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NUTRITION

393kcal
Protein
35.9g
Fat
15.1g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

180g Liquid Egg Whites

150g Red Potatoes

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Dice the red potatoes into half-inch cubes and toss them with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until golden and crisp.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium heat and add the spinach, sautéing until just wilted.

  • 6

    Pour the egg mixture into the skillet with the spinach and cook, stirring gently, until the eggs are softly set.

  • 7

    Plate the scrambled eggs immediately alongside the hot roasted potatoes and enjoy.

Scrambled Eggs with Sautéed Spinach and Roasted Potatoes

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

Scrambled Eggs with Sautéed Spinach and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Roasted Potatoes

Pan-scrambled eggs and fluffy whites folded with fresh spinach, served alongside herb-roasted red potatoes for a satisfying crunch.

NUTRITION

393kcal
Protein
35.9g
Fat
15.1g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

180g Liquid Egg Whites

150g Red Potatoes

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Dice the red potatoes into half-inch cubes and toss them with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until golden and crisp.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium heat and add the spinach, sautéing until just wilted.

  • 6

    Pour the egg mixture into the skillet with the spinach and cook, stirring gently, until the eggs are softly set.

  • 7

    Plate the scrambled eggs immediately alongside the hot roasted potatoes and enjoy.