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 and egg whites with fresh spinach, served over oven-roasted sweet potato cubes for a satisfying, caramelized finish.

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NUTRITION

320kcal
Protein
22.4g
Fat
14.9g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Liquid Egg Whites

1/2 cup Sweet Potato, cubed

2 cups Baby Spinach

1 teaspoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and the edges are golden brown.

  • 4

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium heat.

  • 6

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 7

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

  • 8

    Plate the scrambled eggs alongside the roasted sweet potatoes and season with fresh black pepper.

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 and egg whites with fresh spinach, served over oven-roasted sweet potato cubes for a satisfying, caramelized finish.

NUTRITION

320kcal
Protein
22.4g
Fat
14.9g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Liquid Egg Whites

1/2 cup Sweet Potato, cubed

2 cups Baby Spinach

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and the edges are golden brown.

  • 4

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium heat.

  • 6

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 7

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

  • 8

    Plate the scrambled eggs alongside the roasted sweet potatoes and season with fresh black pepper.